Meat Lite: Eggplant Lamb Lavash Wraps Recipe

Ingredients

• 1/2 pound ground lamb
• 1 tablespoon za'atar
• 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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