Lamb, Pepper and Eggplant Wraps
Ingredients
- Ingredients
- 1 small Eggplant
- salt
- 2 onions
- 2 garlic cloves
- 1 Red paprika
- 80 grams black Olives (pitted)
- 2 handfuls lamb's lettuce
- 400 grams lamb (trimmed)
- 8 Flour tortillas
- 2 Tbsps vegetable oil
- peppers
- 1 tsp Cumin (ground)
- 1 Tbsp lemon juice
- 1 tsp Harissa
Preparation steps
Rinse the eggplant, cut into small pieces and season with salt. Set aside for 20 minutes to let the salt draw out moisture. Meanwhile, peel and chop the onion and garlic. Rinse the peppers and cut into pieces. Drain the olives and cut into rings. Rinse the lettuce and shake dry. Rinse the lamb, pat dry and cut into fine strips. Preheat the oven to 100°C (approximately 210°F).
Heat the tortillas in the oven slightly. Heat the oil in a pan. On medium-high heat, stir fry the meat about 3 minutes. Season with salt and pepper, remove from the pan and cover in the oven to keep warm. Fry the onion and garlic for 1 minute with the peppers.
Dry the eggplant with paper towels and add to the pan. Fry 2-4 minutes, season with salt, pepper, cumin, lemon juice and Harissa. Line the tortillas with some lettuce leaves (remaining lettuce can be used as a bed for serving). Divide the lamb and the vegetable mix with the olive rings onto the tortillas and roll up everything. Serve immediately.
