Lamb and Eggplant Pitas

This pocket bread recipe is great for feeding a crowd – serve everything on platters and invite your guests to help themselves. You can swap the relish and tzatziki for hummus and dukkah to suit your tastes.

Annabel Langbein Media

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Lamb and Eggplant Pitas
600g lamb leg, rump or steak, thinly sliced across the grain
2 cloves garlic, crushed
2 tsp ground cumin
½ tsp smoked paprika
finely grated zest and juice of 1 lemon
2 eggplants, sliced into 2cm-thick rounds
4 tbsp olive oil
To serve
6 pita breads / pocket breads, split and warmed briefly on the barbecue
your favourite relish
Minty Yoghurt Dipping Sauce, tzatziki or plain yoghurt
toasted pine nuts 
chopped coriander leaves

© Annabel Langbein Media 
https://www.annabel-langbein.com/recipes/lamb-and-eggplant-pitas/651/

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Prep time:: 30 mins + marinating
Cook time:: 25 mins
Serves:: 6

600g lamb leg, rump or steak, thinly sliced across the grain
2 cloves garlic, crushed
2 tsp ground cumin
½ tsp smoked paprika
finely grated zest and juice of 1 lemon
2 eggplants, sliced into 2cm-thick rounds
4 tbsp olive oil

To serve

6 pita breads / pocket breads, split and warmed briefly on the barbecue
your favourite relish
Minty Yoghurt Dipping Sauce, tzatziki or plain yoghurt
toasted pine nuts
chopped coriander leaves

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 / pocket breads, Minty Yoghurt Dipping Sauce, tzatziki or yoghurt, relish, pine nuts and coriander so everyone can help themselves.