Eggplant & lamb: Preheat the oven to 210C fan bake and line a large baking tray. Slice 1 eggplant into 1cm cubes and add to half of the tray. Carefully cut the lamb meat away from the bone and then slice into cubes, the same size as the eggplant. Lay the meat on the other half of the tray. Drizzle with 2 tsp olive oil and season with 1 tsp cumin powder, 1 tsp garlic powder, 1 tsp paprika and 1 tsp salt. Mix well, and bake for 20 minutes, flipping halfway.

Tzatziki: Grate ½ cucumber and add to a bowl with 1 tsp salt. Let sit for 5 minutes, then squeeze the cucumber to remove excess liquid. Add ½ cup greek yogurt, ½ tsp pepper and 1 tsp crushed garlic. Mix well and set aside.

Assemble: Dice 1 small head of lettuce and toast 2 or 4 pita breads. Slice the top 1cm off the pita and open the inside, then spread tzatziki and add lettuce. Top with cooked eggplant and lamb, and finish with more tzatziki.