Nightshade recipes Archives

Cauliflower recipes

Garlicky creamed cauliflower soup with burnt mustard seed and chilli butter

25 minutes

Chilli recipes

Baked organic brinjal with tomato and cream

35 minutes

Brinjal recipes

Baked organic brinjal with tomato rice

30 minutes

Cauliflower recipes

Lentil, coriander and chilli salad with warm cauliflower florets

5 minutes

Asian recipes

Asian marinated short ribs with a peanut dip

2 hours

Asian recipes

Crispy pesto gnocchi

15 minutes

Lamb-stuffed pitas with Greek tomato sauce

Serves 6-8

Difficulty Easy

Prep Time 10 minutes

Cooking Time 35 minutes

Ingredients

2 brinjals, quartered
½ head garlic
2 T olive oil
1½ cups double-cream plain yoghurt
8 pitas, toasted
Leftover leg of lamb with Greek tomato sauce
100 g Woolworths South African plain feta
100 g wild rocket
10 g mint

Method

1. Use leftover Leg of lamb with Greek tomato sauce.
leg of lamb recipe

1. To make the tomato sauce, sauté the onion and garlic in the olive oil over a medium heat. Deglaze the pan with the red wine and reduce by half.

2. Add the tomatoes and gently crush. Season and simmer for 15–25 minutes, adding a little water if necessary.

3. Place the brinjals and garlic on a roasting tray, season and drizzle with olive oil. Roast at180°C for 15–20 minutes, or until soft.

4. Squeeze out the roasted garlic and mix with the yoghurt.

5. Stuff the pitas, starting with the lamb. Layer with the yogurt, tomato sauce, torn brinjal, feta and herbs.

Photography: Shavan Rahim
Videography: Kaylene Sauls
Recipes and production: Marcelle van Rooyen
Food assistant: Bianca Jones

More lamb recipes

This Easter, Woolworths’ free-range leg of lamb will elevate your menu. Whether you’re slow-roasting it for the perfect Easter lunch or using leftovers to create a tasty meal the next day, Woolworths’ leg of lamb delivers on both flavour and quality.

shop at Woolworths

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Lamb-stuffed pitas with Greek tomato sauce

Lamb-stuffed pitas with Greek tomato sauce

Ingredients

Method