Turkish - Spicy Lamb with Charred Eggplant Purée and Pita

[Olga Drozd]

Turkish - Spicy Lamb with Charred Eggplant Purée and Pita

Turkish cooks have long loved eggplant with lamb. Here's one reason why.

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

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 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. 6 servings.

Engin Akin Bon Appetit