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Lamb and eggplant pita

Recipe from: 02 july 2015
recipes, lamb, Greek

Ingredients 15
Servings 4
Time 00:20


  • 8
    thick-cut lamb loin chops
  • olive oil for brushing
  • 2
  • sea salt and black pepper
  • SALAD:
  • 1
    eggplant, sliced
  • extra virgin olive oil for brushing and drizzling
  • 1
    400g tin chickpeas, drained and 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 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:

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