Name: Lamb and eggplant pitta pizza
Cook time: 15 min
Total time: 15 min
Ingredients: 200 gram lamb backstrap; 1/2 teaspoon sumac; 1 teaspoon ground allspice; 1 tablespoon olive oil; 4 (320g) pitta pocket breads; 150 gram sliced char-grilled eggplant; 1/3 cup (95g) bottled pizza sauce; 2 cup (200g) pizza cheese; 2 tablespoon hummus; 2 tablespoon crème fraîche; 1/2 medium_piece (85g) red onion, sliced thinly; 1/2 cup fresh coriander leaves (cilantro), loosely packed

Ingredients

200 gram lamb backstrap

1/2 teaspoon sumac

1 teaspoon ground allspice

1 tablespoon olive oil

4 (320g) pitta pocket breads

150 gram sliced char-grilled eggplant

1/3 cup (95g) bottled pizza sauce

2 cup (200g) pizza cheese

2 tablespoon hummus

2 tablespoon crème fraîche

1/2 medium_piece (85g) red onion, sliced thinly

1/2 cup fresh coriander leaves (cilantro), loosely packed

Method

1.Heat oiled grill pan (or grill plate or barbecue).

2.Combine lamb, spices and oil in a medium bowl, season. Cook lamb for 5 minutes each side or until cooked as desired. Remove from heat cover, rest for 10 minutes, then slice thinly

3.Meanwhile, preheat grill (broiler). Place pitta pockets on an oiled oven tray, grill, one side only, until browned lightly. Remove from grill. (Keep grill on.)

4.Slice eggplant. Spread un-toasted side of pitta pockets with sauce, sprinkle with cheese and top with eggplant. Cook under grill for 5 minutes or until cheese is melted and browned lightly and eggplant is heated through.

5.Combine hummus and crème fraîche in a small bowl. Top pizzas with lamb, hummus mixture, onion and coriander.

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Ingredients

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