Lamb and eggplant pita

Fairlady
4 servings Prep: 20 mins, Cooking: 20 mins
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By Food24 May 04 2015
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Ingredients (14)

8 lamb — thick loin chops
olive oil — for brushing
2 dukkah
sea salt and freshly ground black pepper
Salad:
1 aubergine — sliced
olive oil — extra virgin, for drizzling
1 chickpeas — tinned, drained and rinsed
150 g feta cheese — crumbled
10 g fresh parsley — chopped
1 red pepper — marinated, chopped
1/2 red onion — sliced
1 vinegar — red wine
4 pita breads — toasted
yoghurt — to serve
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Method:

Place the chops on a board; allow to come to room temperature. Brush with olive oil and rub with dukkah.

Heat a griddle pan or turn on the oven grill and cook the chops for 2 to 3 min; remove, season and set aside.

Brush the eggplant slices with olive oil and season; place on the griddle pan or under the oven grill and cook until soft. Remove and set aside.

Place the chickpeas, feta, parsley, red pepper and onion in a bowl; add the eggplant, drizzle with olive oil and vinegar and toss to combine. Season.

To serve
Serve pitas topped with chops, with eggplant salad and yoghurt on the side.

Text and image: Fairlady

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