Meat Lite: Eggplant Lamb Lavash Wraps

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Serious Eats


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1/2 pound ground lamb

1/2 teaspoon Kosher salt

Freshly ground black pepper (5 or 6 grinds)

1 tablespoon vegetable oil

1/2 cup small diced white or yellow onion

2 small Asian eggplant (about 3/4 of a pound), cut into 1/2-inch cubes

2 large cloves of garlic, minced

1 1/2 cups cooked chickpeas, or 1 14.5-ounce can, drained and rinsed

1/2 cup water or chicken stock

2 cups loosely packed baby spinach (about 2 ounces), roughly chopped

1 medium tomato, cut into 1/2-inch cubes (or 1 cup canned diced tomatoes)

1/2 cup Greek yogurt

Kosher salt and freshly ground black pepper

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