Crispy lamb & aubergine with pitta chips

Name: Crispy lamb & aubergine with pitta chips
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 4 Essential Pitta; 2 tbsp olive oil; 1 aubergine, cut into 2cm chunks; 500 g pack British lamb mince 20% fat; 200 g Greek-style yogurt; 1 clove/s garlic, crushed; 3 tbsp tahini; 1 lemon, juice; 20 pack/s pack dill, fronds roughly chopped; 350 g tub arrabiata sauce; 210 g pack pomegranate seeds

Toasted pittas, spiced lamb and roasted aubergine combine in this vibrant sharing plate, loosely inspired by fatteh, the layered Levantine dish. This is a real crowd-pleaser.

5 out of 5 stars(2) Rate this recipe

Serves4
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins

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4 Essential Pitta
2 tbsp olive oil
1 aubergine, cut into 2cm chunks
500g pack British lamb mince 20% fat
200g Greek-style yogurt
1 clove/s garlic, crushed
3 tbsp tahini
1 lemon, juice
20 pack/s pack dill, fronds roughly chopped
350g tub arrabiata sauce
½ x 210g pack pomegranate seeds

Preheat the grill to medium-high. Split the pittas horizontally through the middle, lay out on a large baking tray, then grill for 2-3 minutes each side until golden and crisp. Leave to cool, then break into pieces.
Meanwhile, heat 1 tbsp oil in a large frying pan over a medium-high heat. Fry the aubergine for 6-8 minutes until golden and tender. Season and set aside. Add the lamb to the pan and use a wooden spoon to break it into small pieces. Fry, stirring occasionally, for 2-3 minutes until the lamb releases its fat. Drain and discard most of the watery liquid, then return to the heat. Season, then add the remaining oil.
Fry the lamb for 6-8 minutes more until brown and crisp. Meanwhile, mix the yogurt, garlic, tahini, lemon juice and three-quarters of the dill. Loosen with a splash of water, if needed, then season and set aside.
Heat the arrabiata sauce until piping hot. Stir the aubergine into the lamb and heat through for 2 minutes. Arrange half the pittas over a large serving plate or board, then top with half each of the lamb and aubergine, tomato sauce, yogurt and pomegranate. Repeat with the remaining halves, scatter with the remaining dill and serve.

Cook’s tip

Make double the amount of dressing for a couple of days ahead and use for sandwiches, wraps and dressings. Keep covered and chilled until use, adding a splash of water to loosen if needed.

Typical values per serving when made using specific products in recipe