Crispy lamb & aubergine with pitta chips
Waitrose and Partners

Crispy lamb & aubergine with pitta chips

This crowd-pleaser is inspired by fatteh, a layered Levantine dish.

5 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 4 Essential Pitta
  • 2 tbsp Essential Olive Oil
  • 1 medium aubergine, cut into 2cm chunks
  • 500g Essential British Lamb Mince
  • 200g Greek-style yogurt
  • 1 clove/s garlic, crushed
  • 3 tbsp tahini
  • 1 Essential Lemon, juice
  • 20 pack pack dill, fronds roughly chopped
  • 350g tomato and chilli sauce
  • 1/2 x 210g pack pomegranate seeds


  1. Preheat the grill to medium-high. Split the pitta horizontally through the middle and lay out on a large baking tray. Grill for 2-3 minutes on each side until golden and crisp. Leave to cool, then break into pieces.

  2. 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 and add the remaining 1 tbsp oil.

  3. Continue to fry the lamb for ­6-8 minutesuntil brown and crisp. Meanwhile, mix the yogurt, garlic, tahini, lemon juice and ¾ of the dill. Loosen with a splash of water, if needed, then season and set aside.

  4. Heat the tomato sauce until piping hot. Stir the aubergine into the lamb and heat through for a final 2 minutes. Arrange½ the pitta on a large serving plate or board, top with ½ the lamb and aubergine, ½ the tomato sauce, ½ the yogurt and ½ the pomegranate seeds; repeat. Scatter with the remaining dill to serve.

Cook’s tip



Boil a few finely chopped parsnips until tender and soak couscous in stock according to pack instructions. Pan-fry a pack of Moroccan-style Chicken Breast Chunks. Toss together with raisins, pine nuts, lemon juice, olive oil and chopped parsley.



Add instant colour to comfort food with Cooks’ Ingredients of Frozen Wild Garlic. Defrost, then stir through creamy mashed potato for a verdant accompaniment to sausages or pork chops. Add a side of broccoli or green beans.



Dust frozen fish fingers with paprika; cook until crisp. Mix a few tablespoons of canned mushy peas with the same quantity of mayo plus a pinch of dried mint. Spread onto slices of bread; sandwich with the fish fingers and sliced gherkins.




Typical values per serving when made using specific products in recipe


2,524kJ/ 607kcals



Saturated Fat












Shop this recipe

Book a slot to see product availability

To view what's in stock at your nearest Waitrose & Partners store, please book a slot

Loading finished
Rating details

Rate this recipe

Select your rating

Overall rating (5/5)

5 out of 5 stars1 rating