- 6
Ingredients
- 6 APP SERVINGS
- 2 medium eggplants (about 1 3/4 lb total)
- 3 medium garlic cloves, minced
- 1 cup plain Greek yogurt
- 1 tablespoon unsalted bytter
- 1 lb lean ground lamb
- 1 teaspoon urfa biberi (Turkish chile flakes) or ground ancho chile
- ACCOMPANIMENT: flatbread
Preparation
Step 1
Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas)
Prick eggplants in several places with a skewer (to prevent bursting).
Grill eggplants, covered only if using a gas grill, turning occasionally, until tender and charred all over, 12 to 15 minutes.
Cool slightly (eggplants will collapse), then peel and chop to form into a coarse puree
Stir together eggplant puree garlic, yogurt, and 3/4 tsp salt in a bowl and keep warm, covered.
Melt butter in a large heavy skillet over medium-high heat, then cook lamb, breaking up lumps, until no longer pink, about 5 minutes.
Remove from heat and stir in chile flakes and 3/4 tsp salt.
Spread eggplant puree on a serving platter and spoon lamb mixture in center.