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Photo of Lamb crostini with baba ganoush and capsicum salsa by WW

Lamb crostini with baba ganoush and capsicum salsa

Total Time
30 min
20 min
10 min
Dive into Middle Eastern cuisine with this tasty spiced lamb and capsicum snack accompanied with baba ganoush. Baba ganoush is a tasty spread made from eggplant, tahini and garlic. This meal will not disappoint!


Ground cumin

1 tsp

Ground coriander

½ tsp

Lamb fillet (tenderloin), raw

200 g

White sourdough bread

100 g, (10 x 10g slices)

Roasted capsicum, not in oil

100 g, drained, finely chopped

Fresh chives

1 tbs, finely chopped

Red wine vinegar

1 tbs

Olive oil

2 tsp

Baba ganoush

¼ cup(s), (60g)

Oil spray

3 x 3 second spray(s)


  1. Preheat oven to 200°C or 180°C fan-forced. Combine cumin and coriander in a small bowl. Sprinkle lamb with cumin mixture. Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook lamb for 2–3 minutes each side or until cooked to your liking. Cover lamb with foil and set aside to rest for 5 minutes before slicing thinly.
  2. Meanwhile, place bread on a baking tray. Lightly spray both sides with oil. Bake for 8–10 minutes, turning halfway through cooking, or until golden and crisp.
  3. Combine capsicum, chives, vinegar and oil in a small bowl. Season salsa with pepper. Spread each slice of toast with baba ganoush. Top with lamb and salsa. Serve.


TIP: You can use reduced-fat hummus or tzatziki (contains dairy) instead of baba ganoush.