Red wine and little nuggets of feta in the patty mix gives these patties plenty of flavour.
Lamb patties 500g (about 1 pound) lamb mince (ground lamb) ⅓ cup finely chopped shallots 1 clove garlic, peeled and crushed ½ tsp allspice 1 tsp dried oregano 1 tsp salt ½ tsp freshly ground black pepper 1 tsp coriander seeds, crushed Finely grated zest 1 lemon 2 Tbsp red wine 70g (2½ oz) feta cheese, mopped dry and crumbled Fried eggplant 1 large eggplant (aubergine) Olive oil Sea salt Yoghurt dressing 1 cup Greek yoghurt 1 clove garlic, peeled and crushed 2 Tbsp shredded mint 1 Tbsp extra virgin olive oil 16 or more cherry tomatoes, halved 2 long pide loaves (60cm/24" long) or 16 slider buns Homemade or favourite brand of spicy tomato cutney Baby rocket (arugula) leaves or cos (romaine) lettuce leaves
1 In a large bowl mix mince, shallots, garlic, allspice, oregano, salt, pepper, coriander, lemon zest and red wine together. Mix in 2 tablespoons of water, then stir in feta. Shape into 8 large or 16 half-size patties. Make the patties larger than the cut pide pieces or slider rolls because they will shrink during cooking. Stack patties on a plate, covering the layers with food wrap, then refrigerate. The patties can be made up to 8 hours ahead, but bring to room temperature before cooking.
2 Slice eggplant into thin rounds. Lightly brush slices on both sides with olive oil, and cook on a preheated barbecue hot plate (griddle) or in a ridged grill pan until tender and golden on both sides. Transfer to a plate as they are done and sprinkle with sea salt.
3 Mix yoghurt, garlic and mint together, cover and refrigerate until required (the dressing can be mixed 2-3 hours before required; use it chilled).
4 Cook patties on a preheated oiled barbecue hot plate (griddle), or on an oiled grill over a gentle heat, or in an oiled non-stick frying pan until golden brown on both sides (be careful not to overcook them). Transfer to a plate as they are done. The pide or sliders can be lightly toasted or served fresh. If using pide cut each loaf lengthways, then into 8 pieces. If using sliders cut through the middle. Spread pide or slider bases and tops with tomato chutney then stack with patties and eggplant slices, drizzle with yoghurt dressing, add a few green leaves and two halves of tomatoes then put pide or slider tops in place. Serve immediately.