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Spicy Lamb with Charred Eggplant Puree and Pita


Spicy Lamb with Charred Eggplant Puree and Pita Recipe

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
Directions:
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