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.