Spicy Lamb with Charred Eggplant Purée and Pita

Ingredients

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