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
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Ingredients
- Herbed Beef + Eggplant Sandwiches
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3
Japanese eggplants or 1 regular eggplant, cut into 1/2-inch dice
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3 tablespoons
olive oil
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Kosher salt & black pepper
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2 to 3
cloves garlic, minced
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1/2
onion, thinly sliced
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1/2 pound
lean ground beef
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1 1/2 tablespoons
chopped fresh dill
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1 1/2 tablespoons
chopped fresh mint
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2 teaspoons
fresh lemon juice
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2
flatbread sandwich wraps or pitas, warmed
- Yogurt Sauce
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1/4 cup
Greek yogurt
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1/2
lemon, juiced
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Kosher salt
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Pinch red pepper flakes
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1 teaspoon
chopped fresh mint
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1 teaspoon
chopped fresh dill
Directions
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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.
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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.
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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.
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Spoon filling into bread, dollop with yogurt sauce and serve.
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