Herby lamb & aubergine flatbreads

Quick, simple, four-ingredient dish.

Ingreadient

• 454g pack British lamb burgers
• 280g can Parilla Greek-Style Eggplants in Onion & Tomato Sauce
• 1 pack The Levantine Table 2 Handstretched Flatbreads
• 100g pack baby leaf & herb salad

Step by step

1. Preheat the grill. Break the burgers into a large preheated frying pan. Sizzle and break into mince for about 6-7 minutes, or until the lamb changes colour. Drain any excess fat, then season well.
2. Spread the eggplants over both flatbreads to the edges, then top with the lamb and combine a little. Grill on a baking tray for 8 minutes, or until the lamb is sizzling and thoroughly cooked and the breads are crisping.
3. Pick out the herbs from the salad, then chop, if liked, and scatter over the bread. Slice and serve with the salad, dressed with a little vinegar or lemon juice, oil and seasoning, if liked.