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Leftover lamb flatbread with aubergine sauce

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.
Print Recipe
Prep Time 15 minutes
Cook Time 3 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 4 people
Cuisine: Middle Eastern
Calories: 1234
Ingredients Method

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

Method
 

  1. 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.
  2. 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.
  3. Lightly toast the flatbreads then fill them with salad and lamb, then pour over the aubergine sauce.