Slather your souvlaki bread with eggplant cooked to jammy perfection and dollop with hummus. All you need now is a peppery rocket salad and more-ish, ready-to-cook lamb koftas. If you'd like to add smoke to your spice, cook these on the barbie, but they're just as good cooked in a pan.
Preheat oven to 220°C fan-forced. Chop eggplant into 3cm pieces and place on a lined baking tray. Drizzle with 20ml (1 tablespoon) olive oil, sprinkle with salt and toss to coat. Bake for 15–17 minutes or until eggplant is collapsed, caramelised and soft. While eggplant is cooking, continue with step 2.
Sprinkle lamb kofta with Seventh Heaven Spice Blend. Heat 1 teaspoon oil in a frypan over medium heat. Add kofta and cook for 3–4 minutes each side or until caramelised and cooked through. While kofta are cooking, continue with step 3.
Peel and crush garlic. Zest and juice lemon. Place honey, sumac, lemon zest and juice, garlic, 20ml (1 tablespoon) water, cornflour, salt and pepper in a bowl and whisk to combine.
Finely slice spring onion. Place red wine vinegar, remaining olive oil, spring onion, rocket, salt and pepper in a bowl and toss to combine.
Carefully remove eggplant from oven and pour over sumac and lemon sauce. Stir to combine and return to oven for a further 5–6 minutes or until sauce has reduced and eggplant is slightly sticky.
Warm souvlaki breads according to packet instructions. Serve kofta with eggplant, hummus, rocket salad and souvlaki breads.