Put a little bit of exoticism on the table tonight with this Ground Lamb Eggplant Tomato Skillet!

Ground Lamb Eggplant Tomato Skillet by Sonia! The Healthy Foodie

I’ve been on a crazy lamb and eggplant kick lately… can you tell? I thought for sure that making moussaka would take care of the craving, but apparently, it only served to make it stronger. After eating the entire thing to myself (over the course of a week…) I still wanted more lamb, more eggplant and more tomato.

I had this very specific vision in my mind: I had no idea what to call it, but I knew exactly what it would taste like, and look like. And now, you’re looking at it, so you too know what it looks like. You only need find out what it tastes like!

Trust me, if you too dig this lamb and eggplant combination, you are going to be ALL over this dish. It’s refreshing but satisfying, it feels light yet it’s crazy earthy, and it tastes just like you on a vacation somewhere exotic that you can’t quite put your finger on but that is definitely not your kitchen!

And it’s fairly quick and easy to make, too! I say you should totally whip it up; trust me you won’t regret it!

Ground Lamb gets browned in a saute pan with onions and garlic

Heat some olive oil (or your favorite healthy cooking oil) in a large saute pan set over medium-high heat. Add the onion and garlic and cook until fragrant and slightly browned, about 3 to 4 minutes, then throw in the ground lamb, salt and pepper.

Ground lamb fully cooked in skillet

Continue cooking, stirring from time to time and breaking the meat as you go, until the meat is no longer pink, about 5 minutes.

Diced eggplant gets added to the pan

Add the diced eggplant, stir and continue cooking for about a minute…

Now, the decision to peel the eggplant or not is entirely up to you. I decided to peel one of them and leave the peel on the other one, for a little bit of added texture. Some people don’t care much for eggplant peel, so if you’re one of them, feel free to take it all out. 

Chicken stock is poured into the pan

Pour in the chicken stock

The ground lamb and eggplant in the skillet are now fully cooked

Stir well, cover, lower the heat to low and continue cooking until the eggplant is soft and tender, about 8 to 10 minutes.

Off the heat some diced tomatoes and chopped herbs get added to the pan

Remove the pan from the heat source and stir in the harissa, diced tomatoes, chopped parsley and mint.

If you didn’t have any harissa, sambal oelek would be a good replacement, or any other hot chili pepper paste that you might have on hand…  

The lamb and eggplant skillet still in the pan, ready to eat

I chose to serve my Lamb Eggplant Tomato Skillet over a bed of couscous, but white rice, or even cauli-rice if you wanted to keep things paleo, would be equally good!

Top with a little bit more harissa, if you want a little bit more heat, a few mint leaves to make the dish even prettier, and dig in!

Ground Lamb Eggplant Tomato Skillet by Sonia! The Healthy Foodie

Ground Lamb Eggplant Tomato Skillet by Sonia! The Healthy Foodie
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4.34 from 3 votes

Ground Lamb Eggplant Tomato Skillet

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Put a little bit of exoticism on the table tonight with this Ground Lamb Eggplant Tomato Skillet - serve over a bed of couscous or white rice.
Servings: 4

Ingredients

  • 1-2 tbsp extra-virgin olive oil
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 1 lb ground lamb
  • 1 tsp salt, I use Himalayan salt
  • ½ tsp ground black pepper
  • 2 medium eggplants, peeled* and diced (about 6 cups)
  • 1/2 cup chicken broth
  • 2 medium tomatoes, diced
  • 1 tbsp harissa, or other chili paste
  • ¼ cup chopped fresh parsley
  • 2 tbsp chopped fresh mint
  • couscous or white rice, for serving (or cauli-rice for paleo)

Instructions

  • Heat the olive oil (or your favorite healthy cooking oil) in a large saute pan set over medium-high heat. Add the onion and garlic and cook until fragrant and slightly browned, about 3 to 4 minutes. Add the ground lamb, salt and pepper and continue cooking, stirring from time to time and breaking the meat as you go, until the meat is no longer pink, about 5 minutes.
  • Add the diced eggplant, stir and continue cooking for about a minute and then pour in the chicken stock. Stir well, cover, lower the heat to low and continue cooking until the eggplant is soft, about 8 to 10 minutes.
  • Remove from heat and stir in the harissa, diced tomatoes, chopped parsley and mint.
  • Serve immediately over a bed of couscous or white rice, or cauli-rice to keep things paleo.

Notes

*I chose to leave the peel on one of my eggplants and peel the other, for a bit of added texture. Feel free to peel yours, or not.

Nutrition

Calories: 439kcal, Carbohydrates: 20g, Protein: 22g, Fat: 30g, Saturated Fat: 12g, Cholesterol: 82mg, Sodium: 817mg, Potassium: 1020mg, Fiber: 8g, Sugar: 11g, Vitamin A: 940IU, Vitamin C: 23.6mg, Calcium: 56mg, Iron: 2.8mg
Course: Main Course
Cuisine: Mediterranean
Author: Sonia! The Healthy Foodie

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