Braised eggplant and lamb with yogurt and spiced green sauce from Six Seasons: A New Way with Vegetables (page 240) by Joshua McFadden and Martha Holmberg

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Accompaniments: Slightly tangy flatbreads

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mzgourmand on September 16, 2025

    I found this disappointing & not as flavorful as I expected it to be, especially given the multiple steps & spices. My mother was Armenian & I grew up eating lots of lamb & eggplant dishes, & am a big fan of Claudia Roden’s cookbooks as well. This just wasn’t at the same level & the spiced green sauce that is supposed complement & elevate the dish also ended up not being nearly as flavorful as I would have expected given the list of ingredients. I had really been looking forward to trying this and was surprised it was so meh. And yes I used beautiful ingredients etc.

  • jacqie on January 19, 2021

    takes about 2 hours. Easy once it's started.

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