Lamb & baba ghanoush wraps

Organisation: The Australian Women’s Weekly Food

Cooking time: 40min

Serves: 4

Type of recipe: Lunch

Recipe

Smoky baba ghanoush, chargrilled lamb and fresh tomato-herb salad are wrapped in soft mountain bread with leafy greens, yoghurt and sumac for a vibrant, flavour-packed Middle Eastern–inspired meal.

Ingredients

2 medium eggplants (600g)
1 tablespoon tahini
1 tablespoon lemon juice
1 tablespoon extra virgin olive oil
1 teaspoon ground cumin
1 teaspoon ground cinnamon
400g (121/2oz) lamb backstraps
extra virgin olive oil spray
200g (6½oz) baby roma tomatoes, chopped
1 cup mint leaves, chopped
½ cup flat-leaf parsley leaves, chopped
4 slices mountain bread (100g)
60g (2oz) baby spinach and rocket salad mix
¼ cup (70g) high protein natural yoghurt
1 teaspoon ground sumac

Method

Cook whole eggplants over a gas flame or on a chargrill plate over high heat, turning occasionally, for 15 minutes or until skin is evenly blistered and flesh is soft. Cool for 10 minutes. Peel eggplants, place in a large sieve to drain for 10 minutes; coarsely chop.
In a medium bowl, combine eggplant, tahini, lemon juice, oil, cumin and cinnamon; season with pepper.
Heat a chargrill pan over medium high heat. Spray lamb with oil spray, season with pepper. Cook for 3 minutes each side for medium or until cooked as desired. Transfer to a plate; cover and rest for 5 minutes. Thinly slice.
Meanwhile, combine tomatoes and herbs in a small bowl, season with pepper.
Spoon baba ghanoush onto mountain bread, top with sliced lamb, tomato salad, salad leaves and yoghurt; sprinkle with sumac. Wrap and serve.