Spicy Lamb with Charred Eggplant Purée and Pita

Health score
40%
Spicy Lamb with Charred Eggplant Purée and Pita
45 min.
6
336kcal

Suggestions


Indulge your senses with our Spicy Lamb with Charred Eggplant Purée and Pita, a dish that beautifully merges vibrant flavors and hearty ingredients. This delightful recipe is perfect for lunch or dinner, serving as a main course that will surely impress your family and friends. With rich lamb shoulder chops infused with aromatic spices and the smoky essence of charred eggplant, every bite promises to transport you to the sun-soaked Mediterranean.

The star of this dish is the velvety eggplant purée, made by charring the eggplants to perfection, ensuring a deep, smoky flavor that complements the tender lamb beautifully. Paired with a dollop of creamy Greek yogurt and a sprinkle of fresh herbs, this meal not only offers a rich tapestry of flavors but also brings a sense of warmth and comfort. The crunchy pita wedges elevate the experience, making it an ideal vessel for scooping up the delicious lamb and purée.

In just 45 minutes, you can create a stunning culinary experience that’s not only satisfying but also packs a punch with its lively spices. Whether you're hosting a dinner party or simply enjoying a cozy meal at home, this Spicy Lamb with Charred Eggplant Purée promises to be a crowd-pleaser that will have everyone coming back for seconds. So, roll up your sleeves and get ready to embark on a flavorful journey that will delight your taste buds!

Ingredients

  • 72 ounce eggplant 
  • large garlic clove peeled
  • ounce to lamb shoulder blade chops trimmed cut into 3/4-inch cubes ( 3/)
  • servings flat parsley fresh italian chopped
  • servings wholewheat pita breads 
  • 0.5 teaspoon pepper dried red crushed
  • 0.8 teaspoon salt 
  • 1.5 cups greek yogurt plain drained

Equipment

  • bowl
  • frying pan
  • sieve
  • broiler

Directions

  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.
  2. Drain at least 1 hour and up to 3 hours.
  3. Transfer eggplant to bowl and mash. Chop garlic with salt and mash to paste; mix into eggplant.
  4. Mix in yogurt. Season with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover; chill.
  5. Heat large nonstick skillet over high heat.
  6. Sprinkle lamb with salt and pepper; add to skillet in single layer.
  7. 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.
  8. Warm eggplant over low heat; spoon into dish. Spoon lamb and any juices over
  9. Sprinkle with parsley.
  10. Serve with pita.

Nutrition Facts

Calories336kcal
Protein26.8%
Fat10.85%
Carbs62.35%

Properties

Glycemic Index
31.5
Glycemic Load
32.13
Inflammation Score
-8
Nutrition Score
23.595217186472%

Flavonoids

Delphinidin
291.51mg
Apigenin
8.62mg
Luteolin
0.04mg
Kaempferol
0.06mg
Myricetin
0.61mg
Quercetin
0.16mg

Nutrients percent of daily need

Calories:336.19kcal
16.81%
Fat:4.15g
6.39%
Saturated Fat:1.34g
8.35%
Carbohydrates:53.68g
17.89%
Net Carbohydrates:42.03g
15.28%
Sugar:13.7g
15.22%
Cholesterol:31.1mg
10.37%
Sodium:643mg
27.96%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:23.08g
46.16%
Vitamin K:77.7µg
74%
Manganese:1.09mg
54.74%
Fiber:11.65g
46.6%
Potassium:1065.32mg
30.44%
Phosphorus:288.05mg
28.8%
Vitamin B3:5.52mg
27.59%
Vitamin B2:0.47mg
27.56%
Vitamin B6:0.51mg
25.55%
Folate:97.94µg
24.48%
Vitamin B12:1.42µg
23.72%
Vitamin B1:0.34mg
22.96%
Copper:0.45mg
22.36%
Zinc:3.09mg
20.63%
Magnesium:78.94mg
19.73%
Vitamin B5:1.7mg
17%
Vitamin C:13.12mg
15.9%
Iron:2.73mg
15.18%
Calcium:146.71mg
14.67%
Selenium:9.78µg
13.98%
Vitamin A:466.71IU
9.33%
Vitamin E:1.12mg
7.47%
Source:Epicurious