Crispy lamb & aubergine with pitta chips
Prep
10 mins
Cook
20 mins
Servings
4
Difficulty
Medium
This is one of my favorite quick weeknight dinners that somehow feels fancy enough for guests. Crispy lamb and aubergine with pitta chips comes together in just thirty minutes, making it perfect when you want something impressive without spending all evening in the kitchen. The beauty of this dish is its simplicity: seasoned lamb mince gets paired with tender roasted aubergine, while homemade pitta chips add a satisfying crunch. Aubergine is wonderfully low in calories but packed with fiber, so you can feel good about what you're eating. The cooling Greek yogurt mixed with tahini balances all those warm spices beautifully, and pomegranate seeds scattered on top bring a burst of freshness that makes the whole plate sing.
Ella x
Ingredients
- 4essential pitta
- 2 tbspessential olive oil
- 1medium aubergine(cut into 2cm chunks)
- 500 gramsessential british lamb mince
- 200 gramsgreek-style yogurt
- 1 clove/sgarlic clove(garlic, crushed)
- 3 tbsptahini
- 1essential lemons(Essential Lemon, juice )
- 20 pack/sdill(fronds roughly chopped)
- 350 gramstomato and chilli pasta sauce(tomato and chilli sauce)
- 210 gramspomegranate seeds
Detail level
Instructions
- 1
Preheat the grill to medium-high. Split the pitta horizontally through the middle and lay out on a large baking tray. Grill for 2-3 minutes on each side until golden and crisp. Leave to cool, then break into pieces.
- 2
Meanwhile, heat 1 tbsp oil in a large frying pan over a medium-high heat. Fry the aubergine for 6-8 minutes until golden and tender. Season and set aside. Add the lamb to the pan and use a wooden spoon to break it into small pieces. Fry, stirring occasionally, for 2-3 minutes until the lamb releases its fat. Drain and discard most of the watery liquid, then return to the heat. Season and add the remaining 1 tbsp oil.
- 3
Continue to fry the lamb for 6-8 minutesuntil brown and crisp. Meanwhile, mix the yogurt, garlic, tahini, lemon juice and ¾ of the dill. Loosen with a splash of water, if needed, then season and set aside.
- 4
Heat the tomato sauce until piping hot. Stir the aubergine into the lamb and heat through for a final 2 minutes. Arrange½ the pitta on a large serving plate or board, top with ½ the lamb and aubergine, ½ the tomato sauce, ½ the yogurt and ½ the pomegranate seeds; repeat. Scatter with the remaining dill to serve.
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