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Spicy Lamb with Charred Aubergine Purée and Pita

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This sophisticated high-protein dish brings together tender cubes of slow-cooked lamb and a silky, smoky aubergine purée. The aubergines are charred until blackened to create a deep, savoury base that is lightened with tangy Greek yogurt and a hint of garlic. Infused with a gentle heat from dried crushed chillies, the lamb becomes beautifully succulent as it braises in its own juices, offering a satisfying contrast to the creamy vegetable base.

Perfect for a nutritious midweek dinner or an impressive weekend feast, this recipe is naturally rich in protein and packed with Mediterranean-inspired flavours. The components can be prepared a day in advance, making it a stress-free option for entertaining. Serve it warm with lightly toasted pita bread wedges to scoop up the rich juices and cooling yogurt for a complete, balanced meal.

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Ingredients for Spicy Lamb with Charred Aubergine Purée and Pita

  • 6 (12- to 400g ) aubergines

  • 2 large garlic cloves, peeled

  • 3/4 teaspoons salt

  • 350ml plain Greek yoghurt or drained plain whole-milk yoghurt

  • 7 (230g) lamb shoulder blade chops (about 3/4 inch thick), trimmed and boned, meat cut into 3/4-inch cubes

  • 1/2 teaspoons dried crushed red pepper

  • Chopped fresh mint or Italian parsley

  • Warm pita bread wedges

How to make Spicy Lamb with Charred Aubergine Purée and Pita

Char aubergines directly over gas flame or in grill until blackened on all sides and very tender in centre, about 20 minutes. Cool; cut open. Spoon flesh into sieve set over bowl; discard skins. Drain at least 1 hour and up to 3 hours.

Transfer aubergine to bowl and mash. Chop garlic with salt and mash to paste; mix into aubergine. Mix in yoghurt. Season with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover; chill.

Heat large nonstick skillet over high heat. Sprinkle lamb with salt and pepper; add to skillet in single layer. Sprinkle with dried crushed pepper. Cover, reduce heat to medium-low, and cook lamb until tender and brown, turning occasionally and adding water by tablespoonfuls if very dry, about 45 minutes. DO AHEAD Can be made 1 day ahead. Cover lamb in skillet and chill. Rewarm over low heat.

Warm aubergine over low heat; spoon into dish. Spoon lamb and any juices over Sprinkle with parsley. Serve with pita.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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