Lavash with minced meat, eggplant, and chickpeas

Name: Lavash with minced meat, eggplant, and chickpeas
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 225 g lamb mince; 1 tbsp za'atar seasoning; 1 tbsp vegetable oil; 100 g onion; 340 g eggplant, diced; 2 pcs garlic; 250 g canned chickpeas, rinsed; 120 ml chicken broth; 60 g spinach, chopped; 150 g tomatoes, diced; 120 ml Greek yogurt; to taste salt; to taste black pepper

A dish of sautéed minced meat, eggplant, chickpeas, and spinach, wrapped in lavash and served with a yogurt sauce.

Total: 45 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 569
Protein: 30 g
Fat: 24 g
Carbs: 63 g

Ingredients

for 4 servings

lamb mince225 g
za'atar seasoning1 tbsp
vegetable oil1 tbsp
onion100 g
eggplant, diced340 g
garlic2 pcs
canned chickpeas, rinsed250 g
chicken broth120 ml
spinach, chopped60 g
tomatoes, diced150 g
Greek yogurt120 ml
saltto taste
black pepperto taste

Method

5 steps

Heat the oil in a pan and fry the minced meat until cooked, adding salt, pepper, and za'atar.
Add the chopped onion and eggplant to the meat and cook until the vegetables are soft.
Add the minced garlic, chickpeas, tomatoes, and broth. Simmer over low heat for about 10 minutes.
Add the spinach and cook for another 1-2 minutes until it wilts.
Place the filling on the lavash, top with a little Greek yogurt, and roll it up.