Antonis Achilles; Food Styling: Emily Nabors Hall; Prop Styling: Kay Clark
Yield
Serves 8 (serving size: 1 1/4 cups)

This easy take on Greek comfort food is rich, meaty, and tangy. The strong lamb is balanced by sweet onions and carrots, and rich eggplant that are all set off with the warm spices. Tomatoes and yogurt give it brightness and the pitas provide texture and toastiness. If you’d like to add a veggie side, try a salad or roasted asparagus or broccoli with lemon zest and olive oil. 

How to Make It

Step 1

Preheat oven to 400°F. Heat oil in a 12-inch high sided skillet over medium-high. Add lamb; cook, stirring to crumble, until just browned, 4 to 5 minutes. Add eggplant, onion, and carrots; cook, stirring occasionally, until vegetables are soft, 7 to 8 minutes. Add oregano, garlic, salt, pepper, cumin, and cinnamon; cook, stirring often, 2 minutes. Stir in tomatoes. Bring to a boil over medium-high; reduce heat to medium, and simmer, stirring occasionally, until slightly thickened, 4 to 5 minutes. Stir in rice, chickpeas, and yogurt. Transfer mixture to a 13- x 9-inch casserole dish; pour stock over mixture. Cover tightly with foil.

Step 2

Bake in preheated oven until mixture is bubbly, 30 to 35 minutes. Remove foil; bake an additional 5 minutes. Sprinkle with pita chips and feta; continue baking until lightly browned, about 5 minutes. Remove from oven; let stand 5 minutes. Sprinkle with mint and paprika. Serve with lemon wedges.

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