Spicy Lamb with Charred Eggplant Purée and Pita

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

Suggestions


Experience the tantalizing flavors of the Mediterranean with our Spicy Lamb with Charred Eggplant Purée and Pita. This vibrant dish is a culinary journey that brings together succulent lamb seasoned perfectly with a hint of spice and the rich, smoky notes of charred eggplant. Perfect for lunch or dinner, it offers a delightful combination of textures and tastes, making it an inviting centerpiece for any meal.

The method of charring the eggplants over an open flame adds a depth of flavor that elevates the creamy eggplant purée to new heights, offering a wonderful contrast to the hearty, tender lamb. Topped with fresh herbs like mint or Italian parsley, this dish not only looks beautiful on the plate but also bursts with freshness.

In just 45 minutes, you can serve up a dish that will impress family and friends alike. It’s nutritious, packing in protein while keeping calories in check. Pair it with warm, soft pita bread, and you have an exquisite dining experience that’s both satisfying and easy to prepare. Whether it’s a weekend gathering or a special family meal, this recipe promises to bring people to the table and create lasting memories.

Don’t miss the chance to indulge in this delightful, authentic recipe that combines simplicity with gourmet flair. Try it today and let your taste buds take a delicious trip!

Ingredients

  • 72 ounce eggplants 
  • large garlic cloves peeled
  • ounce lamb shoulder blade chops trimmed cut into 3/4-inch cubes ( 3/)
  • servings mint leaves fresh italian chopped
  • servings warm pita bread wedges 
  • 0.5 teaspoon pepper dried red crushed
  • 0.8 teaspoon salt 
  • 1.5 cups whole-milk 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