Spiced Lamb & Eggplant Flatbreads with Yogurt Sauce
Total Time
Servings: 4
Prep Time: 20 min
Cook Time: 25 min
Total Time: 45 min
Cuisine: Mediterranean (inspired by Lebanese & Turkish flavors)
Ingredients
For the lamb topping:
1/2 lb (225 g) ground lamb
1 small eggplant, diced
1 small onion, finely chopped
2 cloves garlic, minced
2 tsp ground cumin
1 tsp ground coriander
1/2 tsp cinnamon
1/4 tsp chili flakes or Aleppo pepper
Salt and pepper, to taste
2 tbsp olive oil
2 tbsp tomato paste
1/4 cup chopped parsley
For the yogurt sauce:
1/2 cup Greek yogurt
1 tbsp lemon juice
1 tbsp tahini (optional)
1 small garlic clove, grated
Salt, to taste
Other:
4 small flatbreads or pita (store-bought or homemade)
Pine nuts (toasted, optional)
Fresh mint or parsley, for garnish
Pomegranate seeds (optional, for a fresh pop)
Instructions
1. Make the yogurt sauce:
Mix yogurt, lemon juice, garlic, and tahini (if using). Season with salt and refrigerate.
2. Cook the lamb and eggplant:
Heat olive oil in a skillet. Sauté onion and garlic until soft. Add lamb and cook until browned. Add diced eggplant, tomato paste, cumin, coriander, cinnamon, chili, salt, and pepper. Cook until eggplant is soft and mixture is thick. Stir in chopped parsley.
3. Toast the Flatbreads:
Warm Flatbreads in a dry skillet or oven until slightly crisp.
4. Assemble:
Spread yogurt sauce on each flatbread. Top with the spiced lamb mixture. Garnish with pine nuts, herbs, and pomegranate seeds.
Tips
Vegetarian Option: Use lentils and mushrooms instead of lamb.
Make it a Mezze: Cut into wedges and serve as part of a larger spread with olives, hummus, and tabbouleh.
Spice Swap: Add za’atar or sumac for even more Mediterranean depth.
Breakdown Notes:
Protein: From lamb, yogurt, and flatbread.
Fats: Mostly from olive oil and lamb (some saturated).
Carbs: Comes from the flatbread and vegetables.
Fiber: Boosted by eggplant and optional toppings like herbs or pomegranate seeds.
Sodium: Can vary depending on flatbread and added salt.
Nutrition Facts
Calories: ~520 kcal
Protein: 24g
Fat: 30g
Carbohydrates: 38g
Fiber: 5g
Sugars: 6g
Iron: ~25% DV
Calcium: ~15% DV