Lamb & Eggplant Greek Style Wraps recipe

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
20 mins
4 people


  • 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


  1. In a pan on med-high heat, fry the tomatoes until they soften, turning often. Set aside, and wrap in foil to keep warm.
  2. Fry the diced onion until it has softened. Add mince and chopped eggplant, until browned through. Should take around 10 minutes.
  3. Add herbs and spices and fry for a further 5 minutes.
  4. Heat wraps, either in the microwave or warm in a toaster or sandwich press.
  5. 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.

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