Spiced Lamb and Eggplant Skillet
A hearty and flavorful one-pan meal featuring lean lamb mince, tender eggplant, and protein-packed chickpeas in a fragrant tomato-based sauce. Perfect for a quick and nutritious weeknight dinner.
1115 calories
$4 per serving
$30 min
2 servings
quick-easy, any cuisine
Ingredients
- 250g lean lamb mince
- 1 medium eggplant (approx. 300g), diced
- 400g can of chickpeas, rinsed and drained
- 400g can of chopped tomatoes
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 15ml olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Salt and black pepper to taste
- Small handful of fresh mint or parsley, for garnish
Instructions
- 1.Heat olive oil in a large skillet over medium heat. Sauté the chopped onion for 3-4 minutes until soft, then add the minced garlic, cumin, and coriander and cook for one more minute until fragrant.
- 2.Increase heat to medium-high, add the lamb mince, and cook for 5-7 minutes, breaking it up with a spoon, until browned.
- 3.Add the diced eggplant to the skillet and cook for 8-10 minutes, stirring occasionally, until it begins to soften and brown slightly.
- 4.Pour in the chopped tomatoes and the rinsed chickpeas. Season with salt and pepper, stir everything together, and bring the mixture to a simmer.
- 5.Reduce the heat to low, cover, and let it cook for 10-12 minutes until the eggplant is fully tender and the sauce has thickened.
- 6.Remove from heat, stir in most of the fresh herbs, and serve immediately, garnished with the remaining herbs.
Nutrition Information
49g
fat
93g
carbs
33g
fiber
68g
protein
Why this recipe
This recipe is a nutritious one-pan meal, rich in high-quality protein from lamb and fiber from eggplant and chickpeas, supporting muscle maintenance and digestive health. It's a balanced dish packed with vitamins and minerals.
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