Ingredients
| 1 to taste | Salt & freshly ground pepper |
| 1 cup | Baba ganoush |
| 4 sprigs | Flat leaf (Italian) parsley, plus extra for garnish |
| 4 | Panini (Main) |
| 2 Tbsp | Olive oil |
| 400 g | Lamb steaks, or roasted leg, thinly sliced (Main) |
| 75 g | Feta, crumbled |
| ½ | Lemons |
Directions
- Season the baba ghanoush and add the parsley.
- Cut the panini in half horizontally. Brush the outsides lightly with the olive oil.
- Spread the insides of four of the halved panini with the baba ghanoush.
- Arrange the lamb slices on top, then place the feta evenly on the meat and sprinkle with a little lemon juice. Add more parsley, if preferred.
- Cover with the panini halves, oiled sides up, pressing down firmly.
- Toast in a panini or sandwich press.