Herby lamb & aubergine flatbreads

Name: Herby lamb & aubergine flatbreads
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 454 g pack British lamb burgers; 280 g can Parilla Greek-Style Eggplants in Onion & Tomato Sauce; 1 pack The Levantine Table 2 Handstretched Flatbreads; 100 g pack baby leaf & herb salad

Quick, simple, four-ingredient dish.

2.5 out of 5 stars(3) Rate this recipe

Serves4
CourseLunch
Prepare5 mins
Cook10 mins
Total time15 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

454g pack British lamb burgers
280g can Parilla Greek-Style Eggplants in Onion & Tomato Sauce
1 pack The Levantine Table 2 Handstretched Flatbreads
100g pack baby leaf & herb salad

Preheat the grill. Break the burgers into a large preheated frying pan. Sizzle and break into mince for about 6-7 minutes, or until the lamb changes colour. Drain any excess fat, then season well.
Spread the eggplants over both flatbreads to the edges, then top with the lamb and combine a little. Grill on a baking tray for 8 minutes, or until the lamb is sizzling and thoroughly cooked and the breads are crisping.
Pick out the herbs from the salad, then chop, if liked, and scatter over the bread. Slice and serve with the salad, dressed with a little vinegar or lemon juice, oil and seasoning, if liked.

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