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Chop the eggplant and combine in a bowl with the other ingredients.
Season the lamb with salt and pepper and cook on the BBQ for 3- 4 minutes.
Brush the flatbread with a little oil and BBQ the bread one side until it puffs up.
Flip it over and cook for 30 seconds. Rest the lamb, slice, spoon into the bread, cover in eggplant herb yogurt and pomegranate, roll it up and dig in immediately.
Mix the water salt and flour together, knead for 4 minutes. Rest the dough, covered in refrigerator. Cut into the size of a squash ball and roll into a side plate sized circle.
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