Eggplant, Lamb & Tomato Skillet
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 1/2 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)
Ingredients
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.