|8||lamb — thick loin chops|
|olive oil — for brushing|
|sea salt and freshly ground black pepper|
|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|
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.