0:40 Prep | 2:20 Cook | Capable cooks
Top chargrilled naan bread with a garlicky eggplant and yoghurt mixture layered with shredded lamb, onion, pine nuts, coriander and feta.
1 tablespoon olive oil
1.5kg Coles Australian Lamb Shoulder Roast
1/2 garlic bulb
1 large eggplant, halved
1/4 cup (60g) Greek-style yoghurt
6 pieces naan bread
1 small red onion, thinly sliced
1/4 cup (40g) pine nuts, toasted
1/2 cup coriander leaves
100g fetta, crumbled
Lemon wedges, to serve
Preheat a covered barbecue on medium. (Alternatively, preheat panggangan to 180C).
Rub the oil all over the lamb to coat. Season well. Place the lamb in a baking tray. Roast in covered barbecue using indirect heat, or in oven, for 2 1/2 hours or until cooked to your liking, adding the garlic and eggplant to the tray with the lamb for the last 1 1/4 hours of cooking time. Transfer the lamb to a plate. Cover with foil and set aside for 20 mins to rest. Use two forks to shred the lamb. Set aside the eggplant and garlic until cool enough to handle.
Remove the garlic flesh from skins. Use a spoon to scoop flesh from eggplant halves. Place the combined garlic and eggplant flesh in a food processor with the yoghurt and process until just smooth.
Cook the naan bread on the barbecue grill or a chargrill on medium heat for 1-2 mins each side or until heated through. Divide the naan among serving plates. Spread naan with the eggplant mixture. Top with the shredded lamb, onion, pine nuts, coriander and fetta. Serve with lemon wedges.