HEADING EAST

“I LOVE THE WAY THE FOOD OF THE MIDDLE EAST PAIRS PUNCHY SPICES WITH BRIGHT, FRESH PRODUCE, SO THAT EVERY BITE IS PACKED WITH FLAVOUR.”

@phoeberosewood

LAMB & FRIED EGGPLANT FLATBREAD

SERVES 4

1 large, thin Turkish bread
Vegetable oil, to shallow-fry
1 small eggplant, cut into 2cm cubes
2 tbs olive oil
4 garlic cloves, finely chopped 500g lamb mince
2 tsp each ground coriander and cumin
1 tsp sumac
2 ripe truss or heirloom tomatoes, cut into wedges
1 small red onion, finely chopped
1 tbs lemon juice
¾ cup (190g) ajvar (roasted red capsicum and eggplant sauce – from delis and selected supermarkets)
⅓ cup each mint and flat-leaf parsley leaves, to serve

Preheat oven to 160°C. Place bread on a baking tray and place in the oven to warm while you make the topping.

Heat 1cm vegetable oil