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Spicy Lamb Mince with Baby Eggplant
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!
Course
Main Course
Cuisine
Mediterranean
Keyword
ground lamb recipe, Lamb dishes, Lamb mince with baby eggplant
Prep Time
5
minutes
minutes
Cook Time
35
minutes
minutes
Total Time
40
minutes
minutes
Servings
6
people
Calories
456
kcal
Author
Nicole Shroff
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
Metric
-
US Customary
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.
Nutrition
Calories:
456
kcal
|
Carbohydrates:
2
g
|
Protein:
25
g
|
Fat:
37
g
|
Saturated Fat:
15
g
|
Cholesterol:
110
mg
|
Sodium:
95
mg
|
Potassium:
368
mg
|
Fiber:
0
g
|
Sugar:
0
g
|
Vitamin A:
100
IU
|
Vitamin C:
1.7
mg
|
Calcium:
30
mg
|
Iron:
2.5
mg