Chickpea Crêpe "Tacos" with Eggplant and Lamb

Ingredients

• •2¼ cups chickpea flour
• •¼ cup plain yogurt
• •2½ teaspoons kosher salt
• •3¼ tablespoons olive oil
• •½ pound ground lamb
• •1½ teaspoons ground cumin
• •¼ teaspoon crushed red pepper flakes
• •1 pound eggplant
• •3 cloves garlic
• •¼ cup golden raisins
• •¼ cup red wine
• •15 ounce diced tomatoes
• •¼ cup toasted pine nuts
• •2 cups Baby greens
• •arugula
• •kale
• •spinach
• •1 whole lemon

Cooking Instructions

1. 1.

   Whisk flour, 1/4 cup yogurt, 1 1/4 tsp. salt, and 2 cups plus 1 Tbsp. water in a medium bowl; set aside.

   5 min

2. 2.

   Heat 1 Tbsp. oil in a large skillet over medium-high. Add lamb, cumin, red pepper, and 1/4 tsp. salt and cook, breaking up with a wooden spoon and stirring often, until browned, about 4 minutes. Transfer to a medium bowl with a slotted spoon, leaving fat in skillet.

   4 min

3. 3.

   Add 2 Tbsp. oil to skillet, then add eggplant and remaining 1 tsp. salt. Cook, stirring occasionally, until browned on all sides, about 5 minutes. Add garlic and cook until lightly browned and fragrant, about 1 minute. Add raisins and wine and cook, stirring, until heated through, about 1 minute. Add tomatoes and their juices, pine nuts, lamb mixture, and 1/4 cup water. Reduce heat to medium and let simmer, stirring occasionally, until most of the juices have evaporated, about 15 minutes.

   22 min

4. 4.

   Meanwhile, swirl remaining 1 tsp. oil in an 8" nonstick skillet, then wipe it out with paper towels so there's just a sheen of oil coating skillet, then heat over medium-high. Whisk flour mixture to loosen, then pour about 1/3 cup into skillet. Immediately swirl to coat pan with batter, as if you're making a crepe, and cook until bottom is browned, about 1 minute. Flip and cook until browned, 30 seconds more. Transfer to a clean plate and cover with a towel to keep warm. Repeat with remaining batter, using greased paper towels to prepare pan before each, until you have at least 8 pancakes. (The batter can yield 11-12 pancakes, but you might have a few you'll need to discard-or nibble as a snack as you cook.)

   20 min

5. 5.

   Spoon lamb filling onto pancakes. Top with yogurt and greens and serve with lemon wedges alongside.

   5 min

6. 6.

   Pancake batter can be made 2 days ahead; cover and chill. Pancakes can be made 3 days ahead; transfer to resealable plastic bags and chill, or freeze up to 1 month. Reheat in skillet before serving.