Soft, Turkish baps filled with tender pieces of grilled lamb, honey baked eggplant, hummus, rocket and tomato topped off with a homemade yoghurt dressing. An impressive and sophisticated burger alternative.
I can taste these Lamb and Eggplant Baps just by looking at the pictures here. They were so flavoursome! While you may not have tried lamb and eggplant together before, trust me when I say it is a tried-and-true combination in many parts of the world. Combined with my zesty homemade yoghurt dressing and fresh salad ingredients, these baps are sure to impress.
Many people tell me they don't know what to do with an eggplant (which is also known as aubergine). I love adding it to my meals and use it in my Falafel Burgers and Beef Curry. Or if you want to push the boat out, give my Caponata on Crostini a go!
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Ingredient notes:
- Lamb: Unlike lamb chops, lamb steaks don't have bones in them which make them ideal for grilling and slicing.
- Eggplant: Although eggplant is available all year around, its peak season runs in the warmer months from October - March in New Zealand.
- Baps: These flavoursome Turkish baps are from the bakery section at my local supermarket. What gives them their unique flavour is the olive oil used to make the bread and the caraway and cumin seeds on top.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Lamb: Mix together the oil, cumin, cinnamon and salt, then coat the lamb steaks in the mixture. Chill for at least 30 minutes or overnight.
Eggplant: Preheat the oven to 200°C fan bake. Cut the eggplant into 4 slices lengthways and place in a baking dish. Coat in the olive oil and season well with salt and pepper. Bake the eggplant for 30 minutes then remove from the oven and drizzle over the honey. Return to the oven for 10 more minutes then remove and carefully slice into strips.
Yoghurt dressing: Mix together all of the ingredients. Season with salt and pepper then chill in the fridge until ready to use.
Cook the lamb in a hot frying pan for 3-4 minutes on each side then place on a board to rest.
Once rested, slice the lamb into 2cm thick slices.
To serve: Slice the buns in half and warm in the oven for a few minutes. Spread a layer of hummus over the base of each bun then add the rocket, tomato slices, grilled lamb and eggplant strips. Spoon over the dressing and add the top of the bun. Serve immediately while the buns are still warm.
Recipe FAQs:
I love these Turkish buns which are available in most supermarket bakeries. But truly, you can use your favourite bread including ciabatta rolls, baps, soft white rolls or gluten free buns.
The lamb goes so well with the Mediterranean flavours in this bap. However, lamb can be expensive. So if you want to replace it, feel free to use chicken or beef instead.
Storage:
If you want to get ahead, you could prepare all the components in advance and leave the lamb to marinate. Then when you're ready to serve, simply bake the eggplant, fry the lamb then assemble.
Store any leftover lamb and eggplant in separate airtight containers in the fridge for up to three days. Serve cold in a bun or with a salad.
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Lamb and Eggplant Baps
Tender slices of lamb, honey baked eggplant, rocket, tomato and a yoghurt dressing served in a Turkish bap.
Ingredients
Lamb
- 2 tsp olive oil
- 1 tsp ground cumin
- 1⁄2 tsp cinnamon
- 1⁄2 tsp salt
- 500g lamb leg steaks
Eggplant
- 1 eggplant
- 1 Tbsp olive oil
- 2 tsp runny honey
Yoghurt Dressing
- 125g thick Greek yoghurt
- 1 tsp lemon juice
- 1 tsp lemon zest
- 1 clove garlic, crushed
- Handful of mint, finely chopped
To serve
- 4 Turkish or ciabatta buns
- 100g hummus
- 50g fresh rocket
- 1 tomato, thinly sliced
Instructions
- Lamb: Mix together the oil, cumin, cinnamon and salt, then coat the lamb steaks in the mixture. Chill for at least 30 minutes or overnight.
- Eggplant: Preheat the oven to 200°C fan bake. Cut the eggplant into 4 slices lengthways and place in a baking dish. Coat in the olive oil and season well with salt and pepper.
- Bake the eggplant for 30 minutes then remove from the oven and drizzle over the honey. Return to the oven for 10 more minutes then remove and carefully slice into strips.
- Yoghurt dressing: Mix together all of the ingredients. Season with salt and pepper then chill in the fridge until ready to use.
- Cook the lamb in a hot frypan for 3-4 minutes on each side then place on a board to rest. Once rested, slice into 2cm thick slices.
- To serve: Slice the buns in half and warm in the oven for a few minutes. Spread a layer of hummus over the base of each bun then add the rocket, tomato slices, grilled lamb and eggplant strips. Spoon over the dressing and add the top of the bun. Serve immediately while the buns are still warm.
Notes
- These baps would also be delicious with beef steaks or chicken thighs in place of the lamb.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 934Total Fat: 43gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 172mgSodium: 934mgCarbohydrates: 78gFiber: 8gSugar: 24gProtein: 59g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
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