Lamb and eggplant pita

4 servings Prep: 30 mins

By Food24 March 14 2017
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Ingredients (14)

8 lamb — thick loin chops
olive oil — for brushing
2 Tbs dukkah
sea salt and freshly ground black pepper
For the salad:
1 aubergine — sliced
olive oil — extra virgin
1x400 g 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 Tbs vinegar — red wine
4 pita breads — toasted
yoghurt — to serve
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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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