Lamb:

2 tsp olive oil

1 tsp ground cumin

1/2 tsp cinnamon

1/2 tsp salt

500 g lamb leg steaks

Eggplant:

1 eggplant

1 Tbsp olive oil

2 tsp runny honey

Yoghurt Dressing:

125 g 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

100 g hummus

50 g fresh rocket

1 tomato, thinly sliced

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Combine oil, cumin, cinnamon, and salt; coat the lamb steaks and chill for at least 30 minutes or overnight.
Preheat the oven to 200°C fan bake. Slice the eggplant lengthways into 4 pieces, place in a baking dish, coat with oil, and season. Bake for 30 minutes.
Remove eggplant, drizzle with honey, and bake for another 10 minutes. Slice into strips.
Mix yoghurt, lemon juice, lemon zest, garlic, and mint. Season and chill.
Cook lamb in a hot pan for 3–4 minutes per side. Rest, then slice into 2 cm pieces.
Warm the buns in the oven. Spread hummus on the bases, add rocket, tomato, sliced lamb, and eggplant strips. Finish with yoghurt dressing and top with the bun lid. Serve warm.

Replace lamb with beef or chicken.

Add sliced cucumber for freshness.

Use harissa or chilli flakes for heat.

Swap hummus for baba ganoush for smokier flavour.