Spicy Lamb with Charred Eggplant Purée and Pita

(10) Course Main Dishes

Ingredients in this Recipe

1 1/2 cups plain Greek yogurt or drained plain whole milk yogurt
2 large garlic cloves, peeled
3/4 teaspoon salt
6 (12 to 14 ounce) eggplants
7 (8 ounce) lamb shoulder blade chops (about 3/4 inch thick), trimmed and boned, meat cut into 3/4 inch cubes
Chopped fresh mint or Italian parsley
Warm pita bread wedges

See Full Recipe at Epicurious