Product:
Vortex Air Fryer, Vortex Plus Dual Drawer Air Fryer

Ingredients

• 1 aubergine
• 1 tsp Cinnamon
• 1 ½ tsp paprika
• 1 tsp ground coriander
• 2 tsp Middle eastern style spice mix or zaatar
• 6 pitta breads
• 1 tin chickpeas
• 250g leftover roast Lamb
• 1 clove fresh garlic, grated
• Olive oil, salt and pepper as needed

For the yoghurt sauce

• 320g Thick Greek Yoghurt
• 1 clove fresh garlic, grated
• ¼ tsp salt
• ½ tsp oil

Garnishes

• A small handful of Coriander, mint and pomegranate to garnish

Instructions

1. Chop up the aubergine into bitesize pieces. Scatter over some salt to draw out the bitter juices. Set aside.
2. Make the yoghurt sauce by combining the yoghurt, garlic, salt and oil. Mix until smooth
3. Combine the cinnamon, paprika, ground coriander and middle eastern spice mix.
4. Prepare the pittas by tearing into bitesize chunks, then toss with a touch of oil and sprinkle over 1/3 of the spice mix. Set aside.
5. Pat the aubergine dry, then add it to a bowl with the drained and rinsed chickpeas. Toss the two with oil and another 1/3 of the spice mix. Tip the aubergines and chickpeas into the air fryer basket and close the drawer.
6. Select Air fry, set the temperature to 185°C and the time to 15 minutes. There is no need to preheat.
7. Meanwhile, chop up your leftover lamb into a fine dice (almost like chunky mince).
8. Heat a frying pan or using Sauté on your Instant Pot, fry the meat in some oil with the minced fresh garlic clove and finally, the rest of the dry spices. Fry until crispy brown, then season with salt and set aside to keep warm.
9. Once the aubergine and chickpeas are cooked, add in the torn pitta bread to the air fryer basket.
10. Select Air Fry again and set the temperature to 165°C and time to 8 minutes, and cook until the pitta is a light golden brown.
11. Once cooked, toss together the aubergines, chickpeas, and yoghurt sauce in a large bowl. Then place on top of the pittas on a serving plate. Top with your crispy lamb and garnish with finely chopped mint, coriander and a sprinkle of pomegranate.