Name: Mediterranean Spiced Lamb & Roasted Eggplant Skillet
Prep time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 medium eggplants (about 1.5 lbs), cut into 1-inch cubes; 1 lb ground lamb; 2 tbsp olive oil; 1 medium yellow onion, diced; 3 cloves garlic, minced; 1 1/2 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp cinnamon; 1/4 tsp red pepper flakes (optional); 1 (15-oz) can crushed tomatoes; 1/2 cup chopped fresh parsley, plus more for garnish; 1/4 cup chopped fresh mint; Salt and freshly ground black pepper, to taste; 1/2 cup plain Greek yogurt (for serving); Zest from 1 lemon

Mediterranean Spiced Lamb & Roasted Eggplant Skillet

miradugm

This recipe transforms wrinkled eggplant and ground lamb into a cozy, flavor-packed skillet inspired by Mediterranean comfort food. The eggplant is first roasted to bring out its creamy texture and mellow its flavor, then simmered with spiced lamb, tomatoes, and aromatic herbs. The result is a deeply savory dish with a hint of cinnamon and a fresh lift from lemon zest and mint. A finishing swirl of Greek yogurt adds tang and creaminess, making this a satisfying and beautiful centerpiece for a weeknight dinner. Serve it with rice, flatbread, or a simple green salad.

Ingredients

Instructions

Preheat the oven to 425°F (220°C). Arrange the eggplant cubes on a baking sheet, drizzle with 1 tbsp olive oil, season with salt and pepper, and toss to coat. Roast for 20-25 minutes until golden and soft, tossing halfway.
While eggplant roasts, heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat. Add the onion and sauté until soft, about 5 minutes. Stir in the garlic, cumin, coriander, cinnamon, and red pepper flakes; cook until fragrant, 1 minute.
Add the ground lamb to the skillet. Cook, breaking it up with a spoon, until browned and cooked through, about 6-8 minutes. Drain any excess fat if needed.
Stir in the crushed tomatoes, roasted eggplant, and season with salt and pepper. Simmer on low for 10 minutes, allowing flavors to meld.
Remove from heat and stir in parsley, mint, and lemon zest. Taste and adjust seasoning as desired.
Spoon into bowls and top each serving with a dollop of Greek yogurt and a sprinkle of extra herbs. Serve immediately.