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Lamb & Eggplant Pitas

Name: Lamb & Eggplant Pitas
Prep time: PT30 minsM
Cook time: PT25 minsM
Ingredients: 600g boneless butterflied lamb leg rump, or steak, thinly sliced across the grain; 2 cloves garlic crushed; 2 tsp ground cumin; 1/2 tsp smoked paprika; finely grated zest of 1 lemon; 2 eggplant sliced into 2cm thick rounds; 4 tbsp extra-virgin olive oil; 6 pita bread split and warmed on the barbecue; Greek yoghurt or tzatziki; Tomato Relish; toasted pine nuts; coriander leaves

Lamb and eggplant are such a delicious combination, and these tasty pitas are sure to be a hit with the whole family.

Prep Time

30 mins mins

plus marinating

Cook Time

25 mins mins

BBQ

Kids

Potluck

Ingredients

600g boneless butterflied lamb leg, rump, or steak, thinly sliced across the grain

2 cloves garlic, crushed

2 tsp ground cumin

1/2 tsp smoked paprika

finely grated zest of 1 lemon

2 eggplant, sliced into 2cm thick rounds

4 tbsp extra-virgin olive oil

TO SERVE

6 pita bread, split and warmed on the barbecue

Greek yoghurt, or tzatziki

Tomato Relish

toasted pine nuts

coriander leaves

Method

Toss lamb with garlic, cumin, paprika, lemon zest and juice, salt and pepper. Cover and chill for up to 3 hours.

Brush eggplant slices on both sides with oil and season with salt and pepper. Barbecue eggplant over medium heat until tender (about 8 minutes each side), then stack on a plate while you barbecue lamb in a single layer over high heat until just cooked through (3-4 minutes per batch).

Serve lamb and eggplant on a platter with pita breads, tzatziki or yoghurt, tomato relish, pine nuts and coriander so everyone can help themselves.