Middle Eastern · Dinner
Eggplant and Yogurt Stew (High-Protein)
A Middle Eastern lamb and eggplant stew simmered in a garlic-mint yogurt sauce, thickened with egg and enriched with chickpeas for high protein. Roasted eggplant folds into the tangy braise, finished with toasted pine nuts and served with warm pita for scooping.
$7
20 minsPrep
45 minsCook
65 minsTotal
MediumLevel
Nutrition per serving
701Calories
58.3gProtein
32.4gFat
45.2gCarbs
9.8gSugar
9.6gFiber
785mgSodium
354mgChol
10.9gSat Fat
1380mgPotassium
330mgCalcium
6.8mgIron
2.9mcgVitamin B12
10.5mgVitamin C
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Toss eggplant cubes with 1 1/2 tsp olive oil on a baking sheet, then roast at 425°F for 20 minutes until soft and browned.
2
Sear
Heat remaining 1 1/2 tsp olive oil in a heavy pot over medium-high heat and sear lamb cubes for 5 minutes until browned on all sides.
3
Sauté
Add finely chopped onion and minced garlic to the pot and cook over medium heat for 4 minutes until onion softens.
4
Simmer
Pour in chicken stock, scrape browned bits, add ground cumin and dried mint, cover, and simmer over low heat for 25 minutes until lamb is tender.
5
Temper
Whisk Greek yogurt, beaten egg, and cornstarch together, ladle hot broth into yogurt mixture while whisking, then stir back into pot.
6
Finish
Add roasted eggplant cubes and chickpeas, simmer uncovered over low heat for 8 minutes until sauce thickens, then stir in chopped fresh mint.
7
Plate
Ladle stew into a bowl, scatter toasted pine nuts and extra mint on top, and serve with warmed pita alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g lamb shoulder
- 22 small eggplant (about 250g)
- 2 tbsp2 tbsp olive oil, divided
- 11 onion
- 6 cloves6 cloves garlic
- 1 cup240g cooked chickpeas
- 1 1/2 cup360g full-fat Greek yogurt
- 22 eggs
- 2 tbsp2 tbsp cornstarch (16g)
- 4 tbsp4 tbsp fresh mint, plus extra for garnish
- 1 cup240ml chicken stock
- 1 tsp1 tsp dried mint
- 1/2 tsp1/2 tsp ground cumin
- Salt and black pepper to taste
- 2 tbsp20g pine nuts
- 22 small pita (about 60g)
