Step 1Preheat oven to 200°C. Line 3 baking trays with baking paper. Place the eggplant, in a single layer, on 1 prepared tray. Spray with olive oil. Bake for 20 minutes, or until golden and tender.
Step 2Meanwhile, lightly spray a medium non-stick frying pan with olive oil. Cook lamb mince, stirring to break up the lumps, for 5 minutes, or until browned. Add the seasoning. Cook, stirring, for 1 minute, or until fragrant.
Step 3Place pita pockets on remaining prepared trays. Top evenly with 1/3 cup of the tzatziki, then lamb and one-quarter of the tomatoes. Sprinkle evenly with cheese. Bake for 10 minutes, or until the cheese is melted and the base is crisp.
Step 4Meanwhile, put three-quarters of the spinach in a bowl. Add the baked eggplant and remaining tomatoes. Season with cracked black pepper and toss the salad to combine. Top the pizzas with remaining spinach leaves. Serve the pita pocket pizzas with salad and remaining tzatziki.