Spicy Lamb with Roasted Eggplant and Yogurt Sauce
Appetizers • Turkish
Description
Spicy lamb with roasted eggplant and yogurt sauce
Ingredients
- Eggplants 20 oz
- Garlic 3 cloves
- Natural Yogurt 5 oz
- Butter 1 tablespoon
- Rack of Lamb 20 oz
- Mild Chili Spice 1 teaspoon
- Salt 1½ teaspoons
Step-by-Step Guide
Step 1
Pierce the skin of the eggplants in several places and, skewering them on wooden skewers, place them on the grill for 15-20 minutes.
Step 2
Cool the roasted eggplants, peel them, and finely chop them to make a coarse puree.
Step 3
Mix the eggplant puree with crushed garlic, Greek yogurt, and salt. Cover the container and keep it warm.
Step 4
Melt the butter in a large heavy skillet over medium heat and add the ground lamb. Cook the meat, stirring frequently to avoid clumps. Cooking time is about 5 minutes.
Step 5
Remove the meat from heat and mix with salt and chili pepper.
Step 6
Serve as a hot appetizer with flatbreads or lavash.
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