Meat Lite: Eggplant Lamb Lavash Wraps Recipe

• 1/2 pound ground lamb
• 1 tablespoon za'atar
• 1/2 teaspoon Kosher salt
• Freshly ground black pepper (5 or 6 grinds)
• 1 tablespoon vegetable oil
• 1/2 cup small diced white or yellow onion
• 2 small Asian eggplant (about 3/4 of a pound), cut into 1/2-inch cubes
• 2 large cloves of garlic, minced
• 1 1/2 cups cooked chickpeas, or 1 14.5-ounce can, drained and rinsed
• 1/2 cup water or chicken stock
• 2 cups loosely packed baby spinach (about 2 ounces), roughly chopped
• 1 medium tomato, cut into 1/2-inch cubes (or 1 cup canned diced tomatoes)
• 1/2 cup Greek yogurt
• Kosher salt and freshly ground black pepper

1. Sprinkle the ground lamb with the za'atar, salt and pepper and gently mix to distribute the seasonings.
2. Heat the oil in a Dutch oven or large saucepot over medium-high heat. Add the lamb and brown the meat, stirring occasionally, for 5-10 minutes.
3. Add the onions and the eggplant and continue cooking an additional 5 minutes. Add the garlic and saute for 30 seconds.
4. Stir in the chickpeas and the water, reduce heat to medium-low and cover the pot partially. Let the ingredients simmer for 15 minutes.
5. Remove the cover and add the spinach and tomatoes. Cook for an additional 5 minutes.

ground lamb, kosher salt, freshly ground black pepper, vegetable oil, white, asian eggplant, garlic, chickpeas, water, baby spinach, tomato, greek yogurt, kosher salt

Taken from www.seriouseats.com/recipes/2008/10/eggplant-lamb-lavash-wraps-recipe.html (may not work)