This one-pan Mediterranean skillet is the kind of dish that makes weeknight cooking feel effortless yet indulgent. The combination of ground lamb, eggplant, and zucchini delivers a satisfying mix of textures, while oregano, garlic, and feta bring unmistakably Greek-inspired flavor notes to your table.

Whether you follow a keto lifestyle or simply love bold, wholesome meals, this recipe is a go-to for busy evenings. Everything cooks in one skillet, minimizing cleanup without compromising taste.

Serve it hot from the pan, sprinkle with fresh herbs, and enjoy a dish that feels both rustic and restaurant-worthy.

Ingredients

• 500g ground lamb
• 1 large eggplant (approx. 400g), diced
• 2 medium zucchini (approx. 350g), diced
• 1 red bell pepper, diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 30ml olive oil
• 5g dried oregano
• 100g feta cheese, crumbled
• 15g fresh parsley, chopped
• Salt and black pepper to taste

Instructions

1. Heat 15ml of olive oil in a large skillet over medium-high heat. Add the ground lamb, season with salt and pepper, and cook until browned, breaking it apart with a spoon. Drain any excess fat and set the cooked lamb aside.
2. In the same skillet, add the remaining 15ml of olive oil. Add the chopped onion and sauté for 3–4 minutes until it begins to soften.
3. Add the diced eggplant, zucchini, and red bell pepper to the skillet. Cook for 8–10 minutes, stirring occasionally, until the vegetables are tender.
4. Stir in the minced garlic and dried oregano, and cook for one more minute until fragrant.
5. Return the browned lamb to the skillet with the vegetables. Stir everything together to combine and allow it to heat through for 2–3 minutes.
6. Remove the skillet from the heat. Garnish with fresh parsley and crumbled feta cheese before serving.

Tips & Substitutions

• Make it dairy-free: Skip the feta or use a dairy-free alternative for a lighter, lactose-free version.
• Try different proteins: Ground turkey or beef can easily replace lamb for a different flavor profile.
• Boost the greens: Add a handful of spinach or kale at the end of cooking for extra nutrients and color.

Nutrition

Calories: 2135 total (approximately 530 per serving if divided into four portions)

• Fat: 155g
• Carbohydrates: 60g
• Fiber: 25g
• Protein: 125g