Greek Feast

 We always call this dish "Greek Feast". Actually its probably not really Greek at all, but its the name that stuck... I guess "Mediterranean Pitas" would have been a better name but it doesn't have the same ring to it.

It serves 2

Ingredients:

• 2-4 Lamb chops, depending on size
• 4 Pita breads (I like the wholewheat ones) or tramazzinis
• 1 Red and 1 yellow pepper
• 2 Small to Medium Brinjals (Aubergines)
• Balsamic Vinegar
• 1 tsp Sugar
• Olive Oil
• 1 Tub of Humus (I'd love to make my own but honestly just haven't had the time)
• Some pre-made falafels, if you can find (again, I should be making my own!)
• 1 Small tub (250ml) greek yoghurt
• 1 Clove of garlic, crushed
• Ground Cumin
• 10 Cherry Tomatoes, halved
• 1/4 of a red onion, finely chopped
• 10 Cucumber slices, quartered
• Some Greek feta, cubed
• Some Kalamata Olives, pitted

Method:

1. Start by roasting the veg: preheat your oven to 200 degrees Celsius.
2. Cut the top off the brinjals, then cut them into slices, about 10 cm thick, I like to do this lengthways.
3. Place the brinjals into a bowl of boiled water and microwave for around 5 minutes. You will see I cook with these a lot, for some reason I really love them, although I know a lot of people don't! If you really don't, just omit them, but I challenge you to try them in the way I cook them. The secret is to boil them first - the problem with brinjals is they are like little sponges. If you try to fry them, they will just soak up all the oil, they just can't get enough. Boiling them allows them to soak up the water and soften, before adding any oil.
4.  De-seed the peppers, and cut them into roughly 4-5 chunks. Then add the peppers and brinjals to a large roasting tray and sprinkle with olive oil, salt and pepper. I like to keep the two veg separate, and then add a splash of balsamic vinegar and 1 tsp of sugar to the peppers, this helps them to caramelise nicely.

1. The veg may need 20 minutes or so - keep an eye on them as the peppers ay start to go black, and any thin parts on the brinjals will cook very quickly. 
2. When you are happy the veg are almost done, grill your chops until done as desired. 
3.  While they are grilling, mix the yoghurt with the garlic, a pinch of salt and pepper, and a sprinkling of cumin.
4. Halve the pitas and then add to the oven for the last two minutes, just to heat up.
5. Serve all of the ingredients nicely presented in bowls, and allow your guests to stuff their pitas as they please. I like to coat the inside of the pita with humus and yoghurt, followed by the roasted veg, and then the salad ingredients. Usually there isn't space for the meat, but that could be sliced and squeezed in or just eaten on the side (or easily omitted for a healthier vegetarian meal!).
6. Add any other ingredients you fancy - avocado would go nicely, and I have even served this with roasted butternut and sweet potato - ideal if you have more guests and you would like more variety.