Shredded lamb pitas with fried eggplant

Shredded lamb pitas with fried eggplant

Course Lamb, Meat, Middle Eastern
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4
Author Alida Ryder


for the lamb

  • 3-4 cups shredded cooked lamb
  • 3 garlic cloves crushed
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon sumac
  • juice of 1 lemon
  • salt & pepper to taste

for the fried eggplant

  • 1 large eggplant sliced into 1/2cm slices
  • 1 cup vegetable oil for frying
  • salt to taste

for the pitas

  • 4 pita breads warmed
  • hummus
  • tzatziki
  • shredded lettuce
  • chopped salad


  • 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.