Spicy Lamb with Charred Eggplant Purée and Pita
A flavorful Middle Eastern-inspired dish featuring tender lamb shoulder cooked with crushed red pepper, served over a smoky charred eggplant and yogurt purée. Accompanied by warm pita bread and fresh herbs for a complete meal.
Ingredients
- •6 whole eggplants
- •2 cloves garlic
- •¾ teaspoon salt
- •1½ cups Greek yogurt
- •7 chops lamb shoulder blade chops
- •½ teaspoon dried crushed red pepper
- •¼ cup fresh mint or Italian parsley
- •6 pieces pita bread
Cooking Instructions
- 1.
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. Drain at least 1 hour and up to 3 hours.
80 min
- 2.
Transfer eggplant to bowl and mash. Chop garlic with salt and mash to paste; mix into eggplant. Mix in yogurt. Season with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover; chill.
10 min
- 3.
Heat large nonstick skillet over high heat. Sprinkle lamb with salt and pepper; add to skillet in single layer. 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.
45 min
- 4.
Warm eggplant over low heat; spoon into dish. Spoon lamb and any juices over Sprinkle with parsley. Serve with pita.
5 min
