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Roast eggplant and lamb Turkish pizza
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Indulge guilt-free with our delicious, lighter pizza rendition.
Ingredients:
  • 1.88 gm ground cumin
  • 3/4 tsp ground coriander
  • 1.25 gm ground cinnamon
  • 1/4 tsp dried chilli flakes
  • 400g eggplant, cut into 1.5cm pieces
  • 200g lamb boneless loin (backstrap)
  • 430g loaf Turkish bread
  • 35g (1/3 cup) grated So Light Vintage cheese
  • 70g (1/4 cup) low-fat Greek yoghurt
  • 40.00 ml chopped fresh mint leaves
  • 10.60 gm lemon juice
  • Baby spinach leaves, to serve
Instructions:
  • Preheat the oven to 200C. Mix cumin, coriander, cinnamon, and chili flakes in a bowl. Toss the eggplant with half of the spice mixture on a baking tray, season, and spray with olive oil. Roast for 15 minutes until nearly tender.
  • Sprinkle the rest of the cumin mixture over the lamb and season it. Heat a non-stick frying pan over medium-high heat and spray with olive oil. Cook the lamb, turning occasionally, for about 6 minutes for medium doneness or until it reaches your desired level of doneness. Allow the lamb to rest before serving.
  • On a baking tray, layer bread with cheddar and bake for 5 minutes until the cheddar starts to melt. Add eggplant on top and bake for another 5 minutes until the eggplant is tender.
  • In a bowl, mix yoghurt with fresh mint and a squeeze of lemon juice. Thinly slice the lamb, then layer it and the spinach on the pizza. Drizzle with the yoghurt mixture before serving.

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