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

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

5 out of 5 stars(2) Rate this recipe

Serves4
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins

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Ingredients

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
½ x 210g pack pomegranate seeds

Method

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.
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.
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.
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

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