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Lamb and eggplant pita

lamb, pita, aubergine, recipes, fairlady, food24

Ingredients 15
Servings 4
Time 30 min


  • 8
    thick-cut lamb loin chops
  • olive oil for brushing
  • 2
  • sea salt and black pepper
  • For the salad:
  • 1
    eggplant, sliced
  • extra virgin olive oil for brushing & drizzling
  • 1x400
    tin chickpeas, drained & rinsed
  • 150
    feta cheese, crumbled
  • 10
    parsley, chopped
  • 1
    marinated red pepper, chopped
  • 1/2
    red onion, sliced
  • 1
    red wine vinegar
  • 4
    pitas, toasted
  • yoghurt, to serve



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 2–3 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.

Reprinted with the permission of Fairlady.

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Read more on: food24  |  fairlady  |  lamb  |  recipes  |  pita  |  aubergine


Nachos salad jar

2020-04-03 16:44
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