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Spicy Lamb with Charred Eggplant Purée and Pita

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Spicy Lamb with Charred Eggplant Purée and Pita

Spicy Lamb with Charred Eggplant Purée and Pita

amanda

Equipment

  • - Kitchen Knife

  • - Cutting Board

  • - Chef's Knife

  • - Eggplant Slicer

  • - Food Processor with Sauté Blade

  • - Cast Iron Skillet

  • - Pita Warming Station

  • - Stainless Steel Mixing Bowls

  • - Measuring Cups and Spoons Set

  • - Digital Food Scale

  • - Silicone Baking Mat or Parchment Paper

Ingredients

  • 6 (12- to 14-ounce) eggplants

  • 2 large garlic cloves, peeled

  • 3/4 teaspoon salt

  • 1 1/2 cups plain Greek yogurt or drained plain whole-milk yogurt

  • 7 (8-ounce) lamb shoulder blade chops (about 3/4 inch thick), trimmed and boned, meat cut into 3/4-inch cubes

  • 1/2 teaspoon dried crushed red pepper

  • Chopped fresh mint or Italian parsley

  • Warm pita bread wedges

Instructions

1

Instruction 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

Instruction 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.
3

Instruction 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.
4

Instruction 4

Warm eggplant over low heat; spoon into dish. Spoon lamb and any juices over Sprinkle with parsley. Serve with pita.
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