Method

1. Preheat oven to 200°C. Line a baking tray with baking paper. Cut each pastry sheet in half crossways. Use a small sharp knife to score a 1cm border around the edge of each pastry rectangle (don’t cut all the way through). Use a fork to prick the pastry all over inside the border. Place on the lined tray. Bake for 20 mins or until the pastry is golden brown and puffed.
2. Meanwhile, combine the lamb, Moroccan seasoning and half the oil in a large bowl. Heat a barbecue grill or chargrill on medium-high. Cook the lamb for 3 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Thinly slice the lamb.
3. Brush the eggplant and zucchini with remaining oil. Cook the eggplant on the grill for 2 mins each side or until lightly charred and tender. Transfer to a plate. Cook the zucchini on the grill for 1 min each side or until just tender. Transfer to the plate with the eggplant.
4. Combine the yoghurt and lemon juice in a small bowl. Season.
5. Place the pastry rectangles on serving plates. Spread the bases with the dip. Top with the eggplant, zucchini, lamb and pomegranate seeds. Drizzle with the yoghurt mixture.