Spicy Lamb with Charred Eggplant Purée and Pita


  • 6 (12- to 14-ounce) eggplants
  • 2 large garlic cloves, peeled
  • ¾ teaspoon salt
  • 1 ½ cups plain Greek yogurt or drained plain whole-milk yogurt
  • ½ teaspoon dried crushed red pepper
  • Chopped fresh mint or Italian parsley
  • Warm pita bread wedges

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. 2. Transfer eggplant to bowl and mash. Chop garlic with ...

View full recipe at SpringPad


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