This fresh Greek inspired dish is a delicious weeknight DIY that the whole family will enjoy!
Serves 4 Prep Time 20 Minutes Cook Time 20 Minutes
1 cup greek yoghurt (we love The Collective)
½ telegraph cucumber, grated
¼ chopped mint
1 eggplant, cut into 1cm thick slices
4 large pita breads
½ cup tomato relish (we love Barker’s of Geraldine)
¼ cup pine nuts, toasted (we love Alison’s Pantry)
Fresh coriander, to garnish
- In a bowl, mix together the yoghurt, cucumber, mint, lemon juice and seasoning to taste. Set aside.
- Bring a non stick pan to a medium high heat, and drizzle with olive oil. Pan fry the lamb patties and golden on each side and cooked through. Slice into pieces, set aside and cover with foil to keep warm.
- In the same pan, add another drizzle of olive oil and bring to a high heat. Fry the eggplant slices on each side until tender and golden in colour. Season on both sides.
- To assemble, lay the pita breads on plates. Spread with relish, then lay the eggplant and lamb pieces on top. Drizzle with tzatziki, sprinkle with pine nuts and finish with coriander leaves. Serve immediately.
Wine Match – we love pairing this dish with Ara Sauvignon Blanc.