Name: Eggplant and lamb pizzettes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 6 small pizza bases; 2 tomatoes, sliced; 1 tablespoon olive oil; 1 medium eggplant, thinly sliced; 2 lamb backstraps, flattened; 1/3 cup (95g) natural yoghurt; 1 tablespoon chopped mint; 1 teaspoon lemon juice; 1 bunch rocket, washed, stems removed

Eggplant and lamb pizzettes

Makes 6 Piece

Prep

15M

Cook

20M

Total

35M

Skip to Recipe

Ingredients

6 small pizza bases

2 tomatoes, sliced

1 tablespoon olive oil

1 medium eggplant, thinly sliced

2 lamb backstraps, flattened

1/3 cup (95g) natural yoghurt

1 tablespoon chopped mint

1 teaspoon lemon juice

1 bunch rocket, washed, stems removed

Method

1.Preheat oven to 200°C. Top pizza bases with tomato. Brush with a little oil. Bake according to packet directions.

2.Preheat a chargrill on high. Brush eggplant with oil. Cook 3 minutes each side, until golden and tender. Brush lamb with oil, season well. Cook 3-4 minutes each side, until cooked to taste. Slice thinly.

3.In a bowl, combine yoghurt, mint and lemon juice. Season with pepper. Top pizza bases with eggplant, rocket leaves and lamb slices. Drizzle with yoghurt mixture, serve warm.

For alternative pizza bases try Turkish bread, tortillas or focaccia.
Note

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Ingredients

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