Spiced Lamb with Eggplant Yogurt Sauce: 2000s Recipes + Menus : gourmet.com

2000s Recipes + Menus

Serves4 to 6 (appetizer)

Active time:35 min
Start to finish:50 min

ADAPTED FROM DEVELÏ RESTAURANT

October 2008

Turkish cooks have a long history of working wonders with eggplant and lamb. In this traditional dish, smoky eggplant purée is swirled with tart yogurt and topped with succulent lamb cooked in butter, creating a complex medley of flavors from just a few ingredients.

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

Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see “Grilling Procedure.”
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 purée.
Stir together eggplant purée, 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 purée on a serving platter and spoon lamb mixture in center.