Leftover lamb and spiced aubergine flatbreads recipe

Leftover lamb and spiced aubergine flatbreads

Put leftover Easter lamb to use in this simple lamb flatbread recipe. Pile up smoky grilled aubergines, feta, pine nuts and the lamb on a store-bought naan and bake until lightly crispy. Drizzle with garlic yogurt to finish.

Prep time: 20 minutes

Cook time: 35 minutes

Servings: 4 people

Preparation

  1. Heat the grill to high and prick the aubergine all over with a sharp knife. Place whole on a tray and grill for 15-20 mins until the skin is wrinkled and charred, and the aubergine has collapsed. Turn every 5 mins with tongs so it cooks evenly. Leave to cool for a few mins until cool enough to handle.

  2. While the aubergine is grilling, toss the red onion and vinegar in a small bowl with a pinch of salt. Set aside and leave to pickle. Mix the yogurt with the chopped mint and half the garlic. Loosen with ½-1 tbsp water to a drizzling consistency.

  3. Preheat the oven to gas 6, 200°C, fan 180°C. Cut the aubergine down the middle, and using a spoon, scoop out the pale, soft flesh into a bowl, leaving the charred dark skin behind. Season the aubergine and stir in the oil, remaining garlic, the cumin and cinnamon. You can blend with a stick blender if you prefer a smoother purée.

  4. Put the naan breads onto a baking tray and spoon the aubergine purée over the top. Scatter over the lamb pieces, pine nuts and feta. Bake for 15 mins until the naans are lightly crisp, the lamb has heated through and the feta is lightly golden. Drain the onions, and scatter over the top of the flatbreads with a drizzle of the garlicky yoghurt and some mint leaves to serve.

Ingredients

Shop ingredients

Ingredients

Shop ingredients Shop ingredients

Preparation

  1. Heat the grill to high and prick the aubergine all over with a sharp knife. Place whole on a tray and grill for 15-20 mins until the skin is wrinkled and charred, and the aubergine has collapsed. Turn every 5 mins with tongs so it cooks evenly. Leave to cool for a few mins until cool enough to handle.

  2. While the aubergine is grilling, toss the red onion and vinegar in a small bowl with a pinch of salt. Set aside and leave to pickle. Mix the yogurt with the chopped mint and half the garlic. Loosen with ½-1 tbsp water to a drizzling consistency.

  3. Preheat the oven to gas 6, 200°C, fan 180°C. Cut the aubergine down the middle, and using a spoon, scoop out the pale, soft flesh into a bowl, leaving the charred dark skin behind. Season the aubergine and stir in the oil, remaining garlic, the cumin and cinnamon. You can blend with a stick blender if you prefer a smoother purée.

  4. Put the naan breads onto a baking tray and spoon the aubergine purée over the top. Scatter over the lamb pieces, pine nuts and feta. Bake for 15 mins until the naans are lightly crisp, the lamb has heated through and the feta is lightly golden. Drain the onions, and scatter over the top of the flatbreads with a drizzle of the garlicky yoghurt and some mint leaves to serve.