Source: Recipe and image kindly provided by Diabetes Australia.
Nutritional information per serving
- Energy: 1275 KJ
- Total fat: 6.9g
- Saturated fat: 2.2g
- Carbohydrates: 36.5g
- DietaryFiber: 6.1g
- Sodium: 391mg
Ingredients
- 150g eggplant
- 250g lamb mince
- 24 truss cherry tomatoes
- 0.5 brown onions
- 0.5 handfulls fresh mint
- 0.5 handfulls flat leaf parsley
- 1 teaspoon ground cumin
- 1 teaspoon cinnamon
- 0.25 teaspoons cayenne pepper
- 1 tablespoon lemon juice
- 4 small wholemeal pita breads
- 1 tablespoon natural yoghurt
- lemon wedge
Method
- In a pan on med-high heat, fry the tomatoes until they soften, turning often. Set aside, and wrap in foil to keep warm.
- Fry the diced onion until it has softened. Add mince and chopped eggplant, until browned through. Should take around 10 minutes.
- Add herbs and spices and fry for a further 5 minutes.
- Heat wraps, either in the microwave or warm in a toaster or sandwich press.
- Serve up the meat mixture on to the bread, top with the yoghurt and tomato on the side, drizzle with lemon juice and serve with lemon wedge.