4 Flatbreads400g Leftover lamb leg (sliced) 2 Aubergines75g Tahini2 Cloves garlic1⁄4 tsp Smoked paprika
1 Lemon100ml Yoghurt20g Pine nuts (toasted)50g Pickled red onion (see below for recipe) 10g Parsley
Red onion pickle:
2-3 Red onions100ml Rice wine vinegar 75ml Water50g Caster sugarA pinch of salt
Preheat the oven to 220odef C. Start by making the baba ganoush, cut the aubergines in half, score and brush with oil and place on a baking tray and roast for 15 minutes.
Alternatively you can keep the aubergines whole and roast over an open flame until blackened all over. Once they are ready and soft, scrape out the flesh and place in a sieve to remove any excess water. Once drained put the aubergine on a chopping board and chop finely, add to a bowl and grate in the garlic cloves, lemon zest, add the juice of half a lemon, 2 tablespoons of the tahini, smoked paprika, chopped parsley and salt and pepper to taste.
Mix the rest of the tahini with the yoghurt and season, loosen with some water and the other half of the lemon juice to make a tahini yoghurt sauce.
Reheat the lamb in an oven or pan. While thatis heating lay the flatbreads out and spoon over a good amount of the babaganoush and spread on the bread. Add the warmed meat and then dress each bread with a drizzle of tahini yoghurt sauce, pickled onions, toasted pine nuts andchopped parsley.
For the red onion pickle finely slice the red onion and add salt all over. In a bowl add the water, vinegar and sugar and whisk until the sugar is dissolved. Once dissolved pour over the sliced red onion and place in a container for 2-3 hours before use.