- Prep Time
- 15 mins
- Total Time
- 50 mins
- Serves
- 4
Ingredients
- Za’atar Spice Mix:
- 1 tbsp
- dried thyme leaves
- 15 mL
- 1 tbsp
- sesame seeds
- 15 mL
- 1 tbsp
- ground cumin
- 15 mL
- 1 tsp
- finely grated lemon zest
- 5 mL
- 1 tsp
- garlic powder
- 5 mL
- 1 tsp
- salt
- 5 mL
- Middle Eastern Spiced Veal Stew:
- 4
- bone-in veal chops
- 2 tbsp
- olive oil, divided
- 30 mL
- 1
- onion, chopped
- 2 cups
- eggplant, chopped
- 500 mL
- 1 can
- diced tomatoes
- 398 mL
- 1/4 cup
- pitted and halved green olives
- 60 mL
- 1/4 cup
- finely chopped fresh parsley (optional)
- 60 mL
- 1/2 tsp
- finely grated lemon zest
- 2 mL
Directions
Step 1
Stir thyme, sesame seeds, cumin, lemon zest, garlic powder and salt until well combined.
Step 2
Reserve 1 tsp (5 mL) of za'atar spice for flavouring the stew; set aside. Season veal chops with remaining Za’atar Spice Mix.
Step 3
Heat half the oil in large skillet set over medium heat and cook about 4 to 6 min. per side. Transfer to a plate and tent to keep warm.
Step 4
Heat remaining oil in same skillet set over medium-high heat. Add eggplant, onions and reserved Za’atar Spice Mix and cook for 8 to 10 mins or until vegetables are softened.
Step 5
Stir in tomatoes and olives; bring to a boil. Reduce heat to medium-low and cook, stirring occasionally, for 10 to 15 minutes or until eggplant is tender. Meanwhile, combine parsley and lemon zest. Divide stew among 4 plates, top with veal chop and parsley mixture.
Tip
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Nutrition Facts
- Nutrition Description:
- Per serving (1/4 of recipe):
- Calories:
- 320
- Fat:
- 12 g
- Saturated Fat:
- 3 g
- Carbs:
- 13 g
- Fibre:
- 5 g
- Sugar:
- 6 g
- Cholesterol:
- 160 mg
- Protein:
- 41 g
- Sodium:
- 1040 mg
