Low carb and gluten free, this spicy lamb mince with baby eggplant is perfect comfort food for the colder months and a great make ahead dish!
This dish does not have a country of origin. It came about with ingredients from my kitchen which work well together and the result is quite delicious!
Eggplant is wonderful with lamb, and rather than stuffing one into the other, this no-fuss recipe is very easy to make in just 40 minutes. The garlic and herbs add layers of flavour and the chilli gives a good healthy kick!
As with most red meat dishes, making them ahead allows the flavours time to really come together, and it tastes even better the next day!
I used baby eggplants instead of the more common larger variety as they have a lovely flavour. Baby eggplants refer to their small size rather than their maturity. They have a subtle sweet flavour, are high in fibre and easily available all the year round. When fresh, they have a shiny skin which springs back when it is pressed. Simply rinse, remove the stalks and cut into quarters – there is no need to salt to remove bitterness.
Read more about lamb and other types of meat.
Spicy lamb mince with baby eggplant
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 2 pounds lamb mince (1 kilo)
- 1 teaspoon chilli flakes adjust to taste
- salt and pepper, to taste
- 1 can tomatoes, chopped (14oz or 400g)
- 4 baby eggplants Remove stalks and cut lengthways into quarters
In a heavy bottomed pan, heat the oil and cook onions till soft. Add garlic and herbs and stir for 30 seconds to release the flavours. Mix in the mince and cook on medium heat till browned. Add salt and chilli flakes.
Stir in the tomatoes, add the eggplant, and simmer for 20 minutes. Season with pepper and serve with warm bread, fluffy rice or a side salad.
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