SPICED GROUND LAMB w/EGPLNT & YOGURT

By BobD

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

Details

Servings 6
Adapted from gourmet.com

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.