Father's Day

Beef & Eggplant Flatbread Sandwiches

September 15, 2009
0 Ratings
  • Serves 2 with leftovers
Author Notes

Inspired by Melissa Clark's deconstructed Turkish dumplings, taking cues from traditional Arabic/Mediterranean flavors, this easy weeknight-worthy recipe is fresh and flavorful without being heavy. —TheThinChef

What You'll Need
  • Herbed Beef + Eggplant Sandwiches
  • 3 Japanese eggplants or 1 regular eggplant, cut into 1/2-inch dice
  • 3 tablespoons olive oil
  • Kosher salt & black pepper
  • 2 to 3 cloves garlic, minced
  • 1/2 onion, thinly sliced
  • 1/2 pound lean ground beef
  • 1 1/2 tablespoons chopped fresh dill
  • 1 1/2 tablespoons chopped fresh mint
  • 2 teaspoons fresh lemon juice
  • 2 flatbread sandwich wraps or pitas, warmed
  • Yogurt Sauce
  • 1/4 cup Greek yogurt
  • 1/2 lemon, juiced
  • Kosher salt
  • Pinch red pepper flakes
  • 1 teaspoon chopped fresh mint
  • 1 teaspoon chopped fresh dill
  1. Preheat oven to 450º. Toss eggplant with 2 tablespoons olive oil and a big pinch of salt; place on a large rimmed baking sheet, and roast for 12 minutes, or until eggplant is browned and soft.
  2. Meanwhile, heat remaining 1 tablespoon oil in a large saute pan over medium heat. Add garlic and onion, and cook until fragrant, about 3 minutes. Add the beef, breaking it apart with the spatula. Toss everything to combine, and cook until beef is cooked through. Season with salt and pepper.
  3. Add eggplant to skillet, and toss. Add herbs and lemon juice, and toss to combine. Combine the yogurt, lemon juice, salt, pepper flakes, and herbs. Stir to combine.
  4. Spoon filling into bread, dollop with yogurt sauce and serve.

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  • Serrina Ruggles
    Serrina Ruggles
  • pauljoseph

2 Reviews

Serrina R. February 26, 2015
This was really good! I added about 4 oz of tomato sauce to get it to stick together to be a bit more spreadable and it all tasted delicious. :)
pauljoseph November 3, 2009
good recipe thank you for sharing