Middle Eastern · Dinner
Eggplant and Yogurt Stew (Gluten-Free)
A Levantine lamb stew braised with eggplant, onion and garlic in a tempered yogurt sauce, finished with fresh mint and olive oil. The lamb turns tender over a slow simmer while the yogurt stays smooth, lending a tangy, savory depth. Served over rice.
$6
20 minsPrep
50 minsCook
70 minsTotal
MediumLevel
Nutrition per serving
574Calories
42.3gProtein
35.8gFat
21.4gCarbs
11.2gSugar
5.6gFiber
475mgSodium
166mgChol
15.1gSat Fat
1180mgPotassium
290mgCalcium
4.6mgIron
2.4mcgVitamin B12
9.8mgVitamin C
gluten-free
protein-rich
low-carb
high-fiber
gluten-free
Instructions
1
Prep
Season the lamb cubes with salt and pepper. Toss eggplant cubes with 1 tsp olive oil on a baking sheet.
2
Roast the eggplant at 425°F (220°C) for 20 minutes, turning once, until soft and browned at edges.
3
Sear the lamb in remaining oil over medium-high heat for 5 minutes, turning occasionally, until browned on all sides.
4
Add onion, garlic, stock, dried mint and cumin. Cover and simmer over low heat for 30 minutes until lamb is fork-tender.
5
Whisk cornstarch into yogurt until smooth. Stir in a ladleful of hot pot liquid, then return mixture to pot. Add roasted eggplant and simmer 5 minutes until sauce coats the spoon. Plate and scatter fresh mint over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g lamb shoulder, cut into 1-inch cubes
- 22 small eggplant (about 200g)
- 11 onion
- 4 cloves4 cloves garlic
- 1 1/2 cup360g plain yogurt
- 2 tsp2 tsp cornstarch
- 2 tbsp30ml olive oil
- 2/3 cup160ml chicken stock
- 2 tsp2 tsp dried mint
- 2 tbsp2 tbsp fresh mint
- 1/2 tsp1/2 tsp ground cumin
- salt, to taste
- black pepper, to taste
