Spicy Lamb with Charred Eggplant Purée and Pita
Spicy Lamb with Charred Eggplant Purée and Pita is a flavorful Middle Eastern Middle Eastern Recipes dish prepared with quality ingredients. Char eggplants directly over gas flame or in broiler until blackened on all sides and very tender in center, about 20 minutes.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionChar 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 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.
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.
Warm eggplant over low heat; spoon into dish.
Spoon lamb and any juices over Sprinkle with parsley.
Serve with pita.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.