Eggplant & Lamb Tacos

Tired of the same old tacos!? Shake things up with these Greek inspired Eggplant & Lamb Tacos with creamy yogurt, golden raisins, cucumbers and fresh greens. Perfect for lunch or dinner.

Photo by Tempest R.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

Servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1/4

    cup plain yogurt, plus more for serving

  • 1 1/4

    teaspoons kosher salt

  • 2

    tablespoons olive oil

  • 1/2

    pound ground lamb

  • 1 1/2

    teaspoons ground cumin

  • 1/4

    teaspoon crushed red pepper flakes

  • 1

    (1-pound) eggplant, cut into 1-inch cubes

  • 3

    garlic cloves, thinly sliced

  • 1/4

    cup golden raisins

  • 1/4

    cup red wine

  • 1

    (15-ounce) can diced tomatoes

  • 1/4

    cup toasted pine nuts

  • 6

    ounces plain Greek-style yogurt

  • 1

    small cucumber, seeded and chopped

  • Zest of 1/2 lemon

  • 8

    (8-inch) flour tortillas

  • Baby greens such as arugula, kale, or spinach, for serving

  • Lemon wedges, for serving

Directions

Heat a large non-stick skillet over medium-high heat. Add lamb, cumin, red pepper, and 1/4 teaspoon salt and cook, breaking up with a wooden spoon and stirring often, until browned, about 4 minutes. Transfer to a medium bowl with a slotted spoon, leaving fat in skillet. Add 2 tablespoons oil to skillet, then add eggplant and remaining 1 teaspoon salt. Cook, stirring occasionally, until browned on all sides, about 5 minutes. Add garlic and cook until lightly browned and fragrant, about 1 minute. Add raisins and wine and cook, stirring, until heated through, about 1 minute. Add tomatoes and their juices, pine nuts, lamb mixture, and 1/4 cup water. Reduce heat to medium and let simmer, stirring occasionally, until most of the juices have evaporated, about 15 minutes. Mix yogurt, cucumber, and lemon zest. Warm tortillas in microwave on a a safe plate between two moistened paper towels for 40 seconds. Spoon lamb filling onto pancakes. Top with greens and yoghurt mixture. Serve with lemon wedges alongside.

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