Turkish Pizzas With Lamb & Smokey Eggplant

Place eggplant over a gas flame and turn occasionally until blackened all over and it has softened and collapsed. This will take about 10-15 minutes. Transfer to a bowl and make a cut in one side. Set aside to cool and allow juices to drain.

Meanwhile, heat oil in a large frying pan over medium-high heat. Add lamb and cook, stirring with a wooden spoon to break up lumps. Drain off excess oil. Add onion and garlic and cook until softened. Stir in spices, tomato and tomato paste and cook for a further 5 minutes or until tomato has softened and mixture is quite dry. Remove from heat and stir in most of the parsley, reserving some to garnish. Set aside to cool.

Preheat oven to 220°C. Grease two pizza trays.

Peel blackened skin from eggplant. Trim stalk end and roughly chop flesh.

To make the pizza dough, stir yoghurt into flour until it forms a ball. Knead on a lightly floured surface for 5 minutes until smooth. Divide in half. Roll out 1 half and transfer to prepared tray.

Spread with tahini. Top with lamb mixture and eggplant. Repeat with remaining dough and ingredients for second pizza. Bake for 10-15 minutes until golden. Scatter pizzas with remaining parsley and feta. Squeeze over lemon juice and cut into wedges.