Epimeles — Iraqi Lamb Stew

Ingredients

• Kosher salt
• 1 large eggplant (1 1/2 pounds), sliced crosswise 1/2 inch thick
• 1/4 cup plus 2 1/2 tablespoons vegetable oil
• 4 lamb shanks (about 1 1/4 pounds each)
• Freshly ground pepper
• 1 large white onion, chopped
• 1/2 cup pomegranate molasses
• 1/2 cup dried yellow split peas (3 ounces)
• 4 dried red chiles
• 2 teaspoons baharat spice blend or garam masala
• 2 teaspoons ground coriander
• 8 small pita breads, warmed and torn into large pieces