Ingredients
Equipment
Method
- Preheat your oven to 200°C (392°F). On a baking sheet, toss the diced zucchini and eggplant with 1 tablespoon of olive oil, salt, and pepper. Spread in a single layer and roast for 20 minutes, or until tender and lightly golden.
- In a large skillet, heat the remaining olive oil over medium heat. Add the chopped onion, and sauté for about 5 minutes until translucent. Add the garlic and cook for another minute until fragrant.
- Increase the heat to medium-high and add the ground lamb to the skillet. Break it up with a spatula and cook until browned, about 7-10 minutes. Stir in dried basil, salt, and pepper, ensuring the lamb is fully cooked with no pink remaining.
- Warm the whole wheat pitas in a toaster or on a skillet for 1-2 minutes until pliable. Slice them open to create pockets.
- In each pita pocket, first layer a generous amount of the lamb mixture, followed by the roasted zucchini and eggplant. Top with chopped cilantro.
- Sprinkle sesame seeds over the filled pitas, and add a lemon wedge on the side for squeezing just before enjoying. Rest for about 5 minutes to allow flavors to meld before serving.
Nutrition
Notes
Chef’s Tip: Feel free to swap the ground lamb for ground turkey or beef if you prefer. For a vegetarian option, try using quinoa or lentils instead! This bento box packs well, so it's perfect for lunches or picnics. If you're preparing this dish ahead of time, store the components separately so the pita stays fresh and doesn't get soggy. Enjoy experimenting with different herbs or spices to create your unique twist on this dish!