Lamb

There's no topping our lamb and fried eggplant flatbread recipe

Name: Lamb and fried eggplant flatbread recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 large, thin Turkish bread; Vegetable oil, to shallow-fry; 1 small eggplant, cut into 2cm cubes; 2 tbs olive oil; 4 garlic cloves, finely chopped; 500g lamb mince; 2 tsp ground coriander; 2 tsp ground cumin; 1 tsp sumac; 2 ripe truss or heirloom tomatoes, cut into wedges; 1 small red onion, finely chopped; 1 tbs lemon juice; 3/4 cup (190g) ajvar; 1/3 cup mint, to serve; 1/3 cup flat-leaf parsley leaves, to serve

Rate now

15m

Del_Lamb and Fried Eggplant — Brett Stevens

Jump to recipe

by Phoebe Wood

Feb 10, 2022

Keep this weekend's dinner party fresh and simple with Phoebe Wood's delicious lamb and fried eggplant flatbread.

1 large, thin Turkish bread
Vegetable oil, to shallow-fry
1 small eggplant, cut into 2cm cubes
2 tbs olive oil
4 garlic cloves, finely chopped
500g lamb mince
2 tsp ground coriander
2 tsp ground cumin
1 tsp sumac
2 ripe truss or heirloom tomatoes, cut into wedges
1 small red onion, finely chopped
1 tbs lemon juice
3/4 cup (190g) ajvar
1/3 cup mint, to serve
1/3 cup flat-leaf parsley leaves, to serve

Method

1.

Preheat oven to 160°C. Place bread on a baking tray and place in the oven to warm while you make the topping.
2.

Heat 1cm vegetable oil in a large deep frypan over medium-high heat. When the oil is hot, add eggplant (in batches if necessary) and cook, stirring and turning occasionally, for 5-6 minutes until eggplant is soft and deep golden all over. Remove using a slotted spoon and drain on paper towel. Sprinkle lightly with salt flakes.
3.

Heat olive oil in a second large frypan over medium heat. Add garlic and cook, stirring occasionally, for 1-2 minutes until lightly caramelised. Add lamb mince, increase heat to medium-high and cook, breaking up mince with a wooden spoon, for 6-8 minutes until browned. Add coriander and cumin, 1/2 tsp sumac and 1/2 tsp each of salt flakes and freshly ground black pepper. Cook for a further 2-3 minutes until lightly caramelised.
4.

Combine remaining 1/2 tsp sumac in a bowl with tomato, onion and lemon juice, and season. Thickly spread ajvar over warm bread. Top with spiced lamb mince and fried eggplant. Scatter with tomato mixture and serve with whole mint and parsley leaves.