• 150 gm strong wholemeal flour

  • 350 gm strong white flour

  • 1 small sachet dried yeast

  • 1 tspn caster sugar

  • sea salt & freshly ground pepper

  • olive oil

  • 2 cups tepid water

  • olive oil spray

  • 1-2 eggplants, sliced

  • 2 large onions

  • 2 garlic cloves, crushed

  • 3 heaped tbsp plain yoghurt

  • 8 fresh mint leaves, chopped

  • tomato pasta sauce

  • slices of lamb steaks, trimmed & battened out


  • 1.

    Mix together flours, yeast, caster sugar and 2 tspn salt.

  • 2.

    Make a well in the centre and add 1 tbsp oil and enough water to form a soft dough (not sticky), stirring with a wooden spoon. Then knead with your hands until the dough is smooth and elastic.

  • 3.

    Generously spray a bowl with oil, add the dough and toss to coat. Cover with plastic wrap and set aside in a warm spot until dough has doubled in size.

  • 4.

    Preheat oven to 200°-220°C.

  • 5.

    Place eggplant in a lightly oiled oven tray in one layer. Spray with oil, season and cook in the oven for about 15-20 mins until tender.

  • 6.

    Heat a little oil in a heavy-bottomed pan and saute onions until caramelised, stirring now and again.

  • 7.

    Then remove the dough, punch down and cut into four pieces. Roll into rounds and place on lightly oiled baking trays. Loosely cover with plastic wrap and set aside again in a warm spot for another 30 mins.

  • 8.

    Mix together garlic, yoghurt and mint. Set aside.

  • 9.

    Heat oven trays, place pita breads on top, spray with a little water and cook in the oven for 10-15 mins until puffed and golden. Place on racks to cool.

  • 10.

    When ready, spread tomato pasta sauce on top and top with onions, eggplant and seasonings.

  • 11.

    Cook lamb on a lightly oiled preheated ridged grill (or BBQ) to desired degree, seasoning once sealed.

  • 12.

    To serve, place lamb on top of pita and sprinkle with the yoghurt

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