Spicy Lamb with Charred Eggplant Purée and Pita

Name: Spicy Lamb with Charred Eggplant Purée and Pita
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 kilograms eggplants; 2 larges garlic cloves, peeled; 227 grams lamb shoulder blade chops (about 3/4 inch thick), trimmed and boned, meat cut into 3/4-inch cubes; 6 servings Chopped fresh mint or Italian parsley; 6 servings Warm pita bread wedges; 1 teaspoons dried crushed red pepper; 1 teaspoons salt; 355 milliliters plain Greek yogurt or drained plain whole-milk yogurt

Spicy Lamb with Charred Eggplant Purée and Pita

You can never have too many main course recipes, so give Spicy Lamb with Charred Eggplant Purée and Pitan a try. One serving contains 339 calories, 21g of protein, and 4g of fat. This recipe serves 6. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of eggplants, whole-milk yogurt, salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Char eggplants directly over gas flame or in broiler until blackened on all sides and very tender in center, about 20 minutes. Cool; cut open. Spoon flesh into sieve set over bowl; discard skins.

Ingredients you will need

Eggplant

Equipment you will use

Broiler

Sieve

Bowl

Drain at least 1 hour and up to 3 hours.

Transfer eggplant to bowl and mash. Chop garlic with salt and mash to paste; mix into eggplant.

Ingredients you will need

Eggplant

Garlic

Salt

Equipment you will use

Bowl

Mix in yogurt. Season with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover; chill.

Ingredients you will need

Salt And Pepper

Yogurt

Heat large nonstick skillet over high heat.

Equipment you will use

Frying Pan

Sprinkle lamb with salt and pepper; add to skillet in single layer.

Ingredients you will need

Salt And Pepper

Lamb

Equipment you will use

Frying Pan

Sprinkle with dried crushed pepper. Cover, reduce heat to medium-low, and cook lamb until tender and brown, turning occasionally and adding water by tablespoonfuls if very dry, about 45 minutes. DO AHEAD Can be made 1 day ahead. Cover lamb in skillet and chill. Rewarm over low heat.

Ingredients you will need

Pepper