| | Roast eggplant and lamb Turkish pizza
Roast eggplant and lamb Turkish pizza
Roast eggplant and lamb Turkish pizza 4.3-5 9
  • Calories: 1756 kj
  • Fat: 10g
  • Carbohydrates: 7g

How to Make:

  1. Preheat oven to 200C. Combine cumin, coriander, cinnamon and chilli flakes in a bowl. Combine eggplant and half the cumin mixture on a baking tray. Season. Spray with olive oil. Roast for 15 minutes or until almost tender.
  2. Meanwhile, sprinkle remaining cumin mixture over lamb. Season. Heat a non-stick frying pan over medium-high heat. Spray with olive oil. Cook lamb, turning, for 6 minutes for medium or until cooked to your liking. Rest.
  3. Place bread on a baking tray. Top with cheddar. Bake for 5 minutes or until cheddar starts to melt. Top with eggplant. Bake for 5 minutes or until eggplant is tender.
  4. Combine yoghurt, mint and lemon juice in a bowl. Thinly slice lamb. Place lamb and spinach on pizza. Serve with yoghurt mixture.
Time for preparing:
25 min.


  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon dried chilli flakes
  • 400g eggplant, cut into 1.5cm pieces
  • 200g lamb boneless loin (backstrap)
  • 430g loaf Turkish bread
  • 35g (1/3 cup) grated Bega So Light Vintage cheese
  • 70g (1/4 cup) low-fat Greek yoghurt
  • 2 tablespoons chopped fresh mint leaves
  • 2 teaspoons lemon juice
  • Baby spinach leaves, to serve