Shredded lamb pitas with fried eggplant
You can never have too many main course recipes, so give Shredded lamb pitas with fried eggplant a try. This recipe makes 4 servings with 849 calories, 40g of protein, and 55g of fat each. For $5.41 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. 116 people have tried and liked this recipe. From preparation to the plate, this recipe takes around 30 minutes. It is brought to you by Simply Delicious Food. A mixture of salad mix, Salt & Pepper, ground cumin, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a dairy free diet. With a spoonacular score of 94%, this dish is excellent. If you like this recipe, you might also like recipes such as Iraqi Lamb and Eggplant Stew with Pitas, Eggplant and Chickpea Pitas, and Smoked Eggplant and Tomato Pitas.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 10 minutes
Ingredients:
1 large eggplant, sliced into ½cm slices
3 garlic cloves, crushed
1 teaspoon ground coriander
1 teaspoon ground cumin
hummus
juice of 1 lemon
3-4 cups shredded cooked lamb
shredded lettuce
4 pita breads, warmed
chopped salad
salt, to taste
salt & pepper to taste
1 teaspoon sumac
tzatziki
1 cup vegetable oil, for frying
Equipment:
frying pan
Cooking instruction summary:
Heat a large frying pan over high heat then add a splash of olive oil.Add the garlic and spices and fry for 30 seconds then add the lamb and allow to fry until the lamb starts to crisp on the edges.To cook the eggplant, heat the oil in a deep frying pan and fry the slices of aubergine until golden brown on both sides. Remove from the pan and allow to dry on kitchen paper before seasoning with salt.To make the pitas, slice the warmed pitas in halve and add the hummus, tzatziki, shredded lettuce and chopped salad. Top with the fried eggplant and shredded lamb and serve immediately.
Step by step:
1. Heat a large frying pan over high heat then add a splash of olive oil.
2. Add the garlic and spices and fry for 30 seconds then add the lamb and allow to fry until the lamb starts to crisp on the edges.To cook the eggplant, heat the oil in a deep frying pan and fry the slices of aubergine until golden brown on both sides.
3. Remove from the pan and allow to dry on kitchen paper before seasoning with salt.To make the pitas, slice the warmed pitas in halve and add the hummus, tzatziki, shredded lettuce and chopped salad. Top with the fried eggplant and shredded lamb and serve immediately.
Nutrition Information:
covered percent of daily need
