Spicy Lamb with Charred Eggplant Puree and Pita

Name: Spicy Lamb with Charred Eggplant Puree and Pita
Yield: Makes 6 Servings
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

By Engin AkinPhotographer Quentin Bacon

April 30, 2007

Recipe notes