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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

Method

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.

Characteristics

Dinner One Dish Meals Potluck

Nutritional Facts Per Serving

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