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!
Pro tip
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!
Baby eggplants
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.
Serve this dish with a side of Raita , warm bread or with this fluffy basmati Rice.
Read more about lamb and other types of meat.
More Lamb recipes
⭐️ Are you making this recipe? Do let me know how it turned out in the comments! And please give it a star rating below!
Instagram – I love seeing your creations, so post a picture, tag@endofthefork and hashtag #endofthefork
⚜
Spicy Lamb Mince with Baby Eggplant
Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 teaspoons dried oregano
- ½ 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
Instructions
- 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. Then add the salt and chilli flakes.
- Stir in the tomatoes, add the eggplant, and allow to simmer for 20 minutes.
- Season with pepper and serve with warm bread, fluffy rice or a side salad.
MEASUREMENT NOTES
The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.
Nutrition
♥ If you try this recipe, I’d love to see it – on Instagram use #endofthefork and tag me @endofthefork.
For more recipes and latest updates, follow me @endofthefork on social media – see links in the sidebar.
If you like this recipe, please do comment and/or give it a star rating. Thank you.
Anne
I reduced the quantity by half and was amazed how easy and quick it was to make. Simple and very tasty, thank you and I shall be making it again.
Nicole Shroff
Thank you so much Anne.
Jane Williams
I love how easy It is to to make this healthy meal. It tastes superb.
My husband and kids all wanted seconds!!
Jane
Kristene
Love this easy health meal. I do but more fresh thyme oregano and add fresh basil as well