adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Lamb and eggplant pastry pizzas recipe
0 Likes
Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
In 30 minutes, enjoy crispy lamb and chargrilled eggplant pizzas bursting with flavor!
Ingredients:
  • 2 sheets frozen puff pastry, just thawed
  • 2 (about 200g each) Lamb Backstraps
  • 3 tsp Moroccan seasoning
  • 1 large eggplant, thinly sliced crossways
  • 2 zucchini, peeled into ribbons
  • 140g yoghurt
  • 200g Hommus Dip
  • 80g pomegranate
Instructions:
  • 1. Preheat your oven to 200°C. 2. Line a baking tray with baking paper. 3. Cut each pastry sheet in half crossways. 4. Score a 1cm border around the edge of each pastry rectangle using a small sharp knife (don’t cut all the way through). 5. Prick the pastry all over inside the border with a fork. 6. Place on the lined tray and bake for 20 minutes or until the pastry is golden brown and puffed.
  • In a large bowl, mix the lamb with Moroccan seasoning and half of the oil. Grill the lamb on a barbecue or chargrill over medium-high heat for 3 minutes per side for medium doneness or to your preferred level. Let it rest on a plate covered with foil for 5 minutes before thinly slicing.
  • Brush both the eggplant and zucchini with the remaining oil. Grill the eggplant for about 2 minutes on each side until lightly charred and tender, then transfer to a plate. Grill the zucchini for about 1 minute on each side until just tender and transfer to the plate with the eggplant.
  • Mix together the yogurt and lemon juice in a small bowl, then season to taste.
  • Place the pastry rectangles on serving plates, then spread the bases with the dip. Next, top with the eggplant, zucchini, lamb, and pomegranate seeds before drizzling with the yogurt mixture.

Similar Recipes