Enjoy these pitas as an easy weeknight dinner. Photo / Babiche Martens

These Easy Lamb Skewers Feature A Side Of Braised Eggplant

Everything you could want in a pita pocket: smoky lamb, aromatic eggplant and a smattering of Greek yoghurt

Get the braised eggplant underway first. The flavours will only get better after time. The key to cooking eggplant is to cook it well; there is nothing worse than it being half-cooked, leaving a dry taste in your mouth.

Serves 4

2 Tbsp olive oil
1 Tbsp butter
1 onion, grated
4 cloves garlic, grated
1 tsp each paprika, cumin, coriander
2 sprigs thyme
4 prunes, diced
1 eggplant, diced into 1cm pieces
¼ cup water
1 cup hulled broad beans
1 cup chopped coriander

600g diced lamb
1 Tbsp olive oil
½ tsp salt, cumin, paprika

To serve
Pita pockets, Greek yoghurt, coriander

1. In a heavy-based pan warm the oil and butter. Add the onion and garlic, cooking for 4 minutes. Add the spices, thyme and prunes, stirring through for a couple of minutes until fragrant. Stir through the eggplant, then cover on a low heat for 20 minutes, allowing it to sweat and soften. Add the water after 20 minutes with the broad beans and coriander and cook, covered, for a further 15 minutes. Stir once or twice during cooking. Season and set aside.

2. Place the lamb in a bowl with the oil and spices. Thread on to skewers. Cook in a hot frying pan or on a barbecue until cooked through.

3. Serve the skewers with the eggplant, pita pockets, yoghurt and extra coriander.

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New Zealand Herald

New Zealand Herald

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