Lamb and Eggplant Sandwiches
Bring bold Mediterranean flavors to your table with these irresistible Lamb and Eggplant Sandwiches! This recipe pairs tender, spiced ground lamb with velvety roasted eggplant slices, creating a mouthwatering filling that’s perfectly balanced by a creamy yogurt-tahini sauce. Served inside warm, toasty flatbreads or pitas and topped with fresh parsley, juicy tomatoes, and crisp red onion, these sandwiches deliver a rich combination of textures and tastes in every bite. Perfect for weeknight dinners or casual gatherings, they’re ready in just 40 minutes and are a delicious way to elevate your sandwich game. Indulge in this hearty, satisfying dish that’s packed with savory spices and vibrant garnishes for a truly memorable meal.
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Recipe Information
Ingredients
- 500 grams ground lamb
- 1 whole medium eggplant
- 3 tablespoons olive oil
- 3 whole garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 150 grams plain yogurt
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 4 whole flatbreads or pita
- 2 tablespoons fresh parsley (chopped)
- 0.5 whole red onion (thinly sliced)
- 1 whole tomato (sliced)
Instructions
Preheat your oven to 200°C (400°F).
Slice the eggplant into 1 cm (1/2 inch) thick rounds. Place them on a baking sheet, drizzle with 2 tablespoons of olive oil, and sprinkle with salt and pepper. Roast in the oven for 20 minutes, flipping halfway, until golden and tender.
While the eggplant is roasting, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Mince the garlic cloves, and add them to the skillet, cooking for 1 minute until fragrant.
Add the ground lamb to the skillet, and cook for 5–7 minutes, breaking it apart with a wooden spoon until browned. Stir in the ground cumin, paprika, ground coriander, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Cook for another 3 minutes to combine the flavors.
In a small bowl, whisk together the yogurt, tahini, and lemon juice. Set this sauce aside.
Toast the flatbreads or pitas lightly on a dry skillet or in the oven.
Assemble the sandwiches: Spread a layer of the yogurt-tahini sauce on each flatbread. Add a few slices of roasted eggplant, a generous scoop of the spiced lamb mixture, and top with tomato slices, red onion, and chopped parsley.
Fold the flatbread or pita around the filling, and serve immediately. Enjoy your Lamb and Eggplant Sandwiches!
Nutrition Facts
Calories |
709 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.9 g | 54% | |
| Saturated Fat | 13.1 g | 65% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 1333 mg | 58% | |
| Total Carbohydrate | 42.5 g | 15% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 5.6 g | ||
| Protein | 41.2 g | 82% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 727 mg | 56% | |
| Iron | 2683.4 mg | 14908% | |
| Potassium | 822 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
