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.