Why You’ll Love This Recipe

I love this recipe because the flavours are beautifully layered: aromatic spices on the lamb, sweetness from the eggplant, tang from the yoghurt dressing, and freshness from the rocket and tomato. I enjoy how easy it is to prep each component, and I like that the final result feels both comforting and vibrant. It’s also a great handheld meal for relaxed dining.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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

Directions

1. For the lamb, I mix the oil, cumin, cinnamon, and salt, then coat the lamb steaks and chill them for at least 30 minutes or overnight.

2. For the eggplant, I preheat the oven to 200°C fan bake. I slice the eggplant lengthways into 4 pieces, place them in a baking dish, coat them with olive oil, and season well.

3. I bake the eggplant for 30 minutes, remove it, drizzle over the honey, and return it to the oven for another 10 minutes. I slice it into strips once it’s out.

4. For the yoghurt dressing, I mix all the ingredients together, season to taste, and chill it until needed.

5. I cook the lamb in a hot frypan for 3–4 minutes on each side, then rest it before slicing into 2cm pieces.

6. To serve, I warm the buns in the oven, spread hummus over the base, add rocket, tomato, the sliced lamb, and eggplant strips, then finish with the yoghurt dressing before placing on the top half of the bun. I serve immediately while the buns are warm.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 40 minutes
Marinade Time: 30 minutes
Total Time: 1 hour 20 minutes

Variations

I sometimes replace the lamb with beef steaks or chicken thighs.
I add sliced cucumber for extra freshness.
I use harissa or chilli flakes when I want a spicier flavour.
I swap hummus for baba ganoush when I want something smokier.

Storage/Reheating

I store leftover lamb and eggplant separately in airtight containers in the fridge for up to 2 days.
I reheat the lamb gently in a pan or microwave, being careful not to overcook it.
I warm the buns in the oven just before serving.
I avoid assembling the baps ahead of time because the bread can become soggy.

FAQs

Can I marinate the lamb longer?

I often marinate it overnight for deeper flavour.

Can I grill the eggplant instead of baking it?

I can grill it, but I still drizzle honey afterward for sweetness.

What other breads work well?

I sometimes use pita, soft rolls, or sourdough buns.

Can I use low-fat yoghurt?

I can, though thick Greek yoghurt gives the best texture.

How do I prevent the eggplant from becoming mushy?

I coat it lightly in oil and avoid overbaking.

Can I cook the lamb on the barbecue?

Yes, I often grill it for a smoky flavour.

Can I add cheese?

I occasionally add crumbled feta for extra richness.

How do I keep the buns from getting soggy?

I spread hummus first; it creates a barrier that helps keep the bread firm.

Can I make these gluten-free?

I simply use gluten-free buns.

Can I prep components ahead?

I prepare the lamb marinade, yoghurt dressing, and sliced vegetables earlier, then cook and assemble just before serving.

Conclusion

I love how these lamb and eggplant baps combine tender meat, sweet roasted vegetables, fresh greens, and tangy yoghurt into one warm, satisfying meal. They’re flavorful, easy to assemble, and perfect for when I want something wholesome and delicious.