2 large Lebanese pita breads
¼ cup olive oil
2 Tbsp za’atar spice blend
Sea-salt flakes and freshly ground black pepper, to season
2 x 200g lamb backstraps, fat trimmed
1 Tbsp Moroccan seasoning
2 Lebanese eggplants, thinly sliced
½ cup Greek yoghurt
Zest and juice of 1 lemon
1 Tbsp flat-leaf parsley leaves, finely chopped
1 Tbsp small mint leaves, finely chopped, plus extra leaves, to serve
200g baby tomatoes, finely diced
Pomegranate arils, to serve
Lemon wedges, to serve
Preheat oven to 180°C fan-forced (200°C conventional).
Line a large oven tray with baking paper. Put pita on tray and brush with 1 Tbsp of the oil, sprinkle with half the za’atar, season with salt and cook for 8-10 minutes, turning halfway, or until crisp and golden. Set aside to cool. Break into large pieces.
Meanwhile, preheat a large chargrill pan or barbecue grill to medium-high heat. Rub lamb with 1 Tbsp of the oil and season. Cook lamb for 4-5 minutes on each side, or until cooked to your liking. Rest for 5 minutes on a plate loosely covered in foil.
Reheat same pan or barbecue over medium-high heat. Put remaining oil, Moroccan seasoning and eggplant in a large bowl. Season and toss well to coat. Cook eggplant for 2-3 minutes on each side, or until lightly charred and softened. Set aside to cool slightly.
In a medium bowl, combine yoghurt, lemon zest and juice, parsley and mint. Season and stir to combine.
Thinly slice lamb. Put pita on a serving platter and top with eggplant, tomato and lamb. Top with a drizzle of yoghurt sauce, extra mint and arils. Season and serve with lemon.
If you’re short on time, use premade pita crisps or pumpernickel bread.