A new or old take on pizza… or just a great family favorite? This middle eastern inspired Moroccan lamb eggplant feta flatbread recipe is perfect any time of the year. If it’s hot you can cook the mince and the bake the flatbread on a covered BBQ.
Moroccan lamb eggplant feta flatbread
- 1 tablespoon extra virgin olive oil
- 1 small red onion, finely diced
- 2 medium garlic cloves, finely chopped
- 400g Ritchies lamb mince
- 2 teaspoons ground cumin
- 1 teaspoon cinnamon powder
- 2 small Lebanese Eggplant, sliced
- 12 cherry or mini Roma tomatoes
- 2/3 cup chopped flat leaved parsley
- sea salt and freshly ground black pepper
- 100g fetta cheese, crumbled
- 4 single serve flatbreads or pitta
- natural Greek yoghurt
- a few extra parsley leaves
Moroccan lamb eggplant feta flatbread method
Preheat oven to 190oC
In a large frying or sauté pan, on a medium heat, add the olive oil and onion. Fry stirring occasionally for about 4 minutes or until soft and lightly golden. Add the garlic and cook for about 30 seconds more.
Stir in the lamb mince and eggplant and cook, breaking up any mince lumps with a spoon until most of the mince is brown and has separated and the eggplant starts to soften. Stir in the spices and tomatoes and cook, stirring a few times for another couple of minutes or until the tomatoes just start to split. Stir in the chopped parsley and season to taste with salt and pepper.
Place the flatbreads on an oven proof tray and divide the lamb mixture evenly between them spreading it in a thin layer over each bread. Sprinkle crumbled feta over each bread and bake in the preheated for 10 minutes or until the bread is toasted and crisp and the fetta is just starting to turn golden.
Serve sprinkled with a few extra parsley leaves, a Greek salad, and some natural Greek style yoghurt.
Makes 4. Preparation time 10 minutes. Cooking time 25 minutes.