Spicy Lamb with Charred Eggplant Purée and Pita

Spicy Lamb with Charred Eggplant Purée and Pita
Photo by Quentin Bacon


  • 2 large garlic cloves
  • 6 12- to 14-ounce eggplants
  • 1 ½ cups plain Greek yogurt or drained plain whole-milk yogurt
  • ½ teaspoon crushed red pepper
  • pita bread wedges
  • fresh mint or Italian parsley
  • ¾ teaspoon salt
  • + 1 more ingredients
    • 7 8-ounce lamb shoulder blade chops (about 3/4 inch thick), trimmed and boned

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. Transfer eggplant to bowl and mash. Chop garlic with salt an...

View full recipe at Epicurious


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