Name: Leftover lamb flatbread with aubergine sauce
Prep time: 15 min
Cook time: 3 min
Total time: 18 min
Ingredients: For the aubergine sauce:; 1 roasted or barbecued aubergine; 1 garlic clove; ½ tsp cumin; ½ tsp ground coriander; ½ tsp smoked paprika; 1 Tbsp tahini; ½ cup parsley & mint leaves; Juice of ½ lemon; Salt and pepper; For the salad:; 2 tomatoes; 4 spring onions; 1/ 2 roasted or fresh red pepper; 1 Tbsp chopped mint or parsley; Olive oil, lemon juice, salt& pepper; For the flatbread filling:; 4 flatbreads; 1 cup shredded leftover roast, grilled or barbecued lamb; Shredded iceberg lettuce (optional)

Leftover lamb flatbread with aubergine sauce

13 Apr 2023

by Dinna

Prep Time

15 minutes

Cook Time

3 minutes

Total Time

18 minutes

Background

This leftover lamb flatbread with aubergine sauce is another easy recipe you can follow to use up your Easter roasted lamb or barbecued lamb during the summer. The aubergine sauce can be made well in advance or just use some ready-made or leftover baba ganoush.

Ingredients

For the aubergine sauce:
1 roasted or barbecued aubergine
1 garlic clove
½ tsp cumin
½ tsp ground coriander
½ tsp smoked paprika
1 Tbsp tahini
½ cup parsley & mint leaves
Juice of ½ lemon
Salt and pepper
For the salad:
2 tomatoes
4 spring onions
1/ 2 roasted or fresh red pepper
1 Tbsp chopped mint or parsley
Olive oil, lemon juice, salt& pepper
For the flatbread filling:
4 flatbreads
1 cup shredded leftover roast, grilled or barbecued lamb
Shredded iceberg lettuce (optional)

Instructions

First make the aubergine sauce. Scrape out the flesh of the aubergine and put it into a food processor together with the other ingredients. Taste and adjust it to your liking.
Make the salsa: chop the tomatoes, spring onion, red pepper into tiny pieces. Put them in a mixing bowl, add the herbs, little oil and lemon juice. Season to taste and toss.
Lightly toast the flatbreads then fill them with salad and lamb, then pour over the aubergine sauce.