Ground Lamb Eggplant Tomato Skillet

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4


  • 1-2 tbsp extra-virgin olive oil
  • 1 medium onion chopped
  • 1 clove garlic minced
  • 1 lb ground lamb
  • 1 tsp salt I use Himalayan salt
  • ½ tsp ground black pepper
  • 2 medium eggplants peeled* and diced (about 6 cups)
  • 1/2 cup chicken broth
  • 2 medium tomatoes diced
  • 1 tbsp harissa or other chili paste
  • ¼ cup chopped fresh parsley
  • 2 tbsp chopped fresh mint
  • couscous or white rice for serving (or cauli-rice for paleo)


  1. Heat the olive oil (or your favorite healthy cooking oil) in a large saute pan set over medium-high heat. Add the onion and garlic and cook until fragrant and slightly browned, about 3 to 4 minutes. Add the ground lamb, salt and pepper and continue cooking, stirring from time to time and breaking the meat as you go, until the meat is no longer pink, about 5 minutes.
  2. Add the diced eggplant, stir and continue cooking for about a minute and then pour in the chicken stock. Stir well, cover, lower the heat to low and continue cooking until the eggplant is soft, about 8 to 10 minutes.
  3. Remove from heat and stir in the harissa, diced tomatoes, chopped parsley and mint.
  4. Serve immediately over a bed of couscous or white rice, or cauli-rice to keep things paleo.