Pasta With Turkish-style Lamb, Eggplant And Yogurt Sauce

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 1 large eggplant, about 1 pound, cut in 1/2 -inch cubes
• 5 tablespoons extra virgin olive oil
• 1/2 teaspoon kosher salt or 1/2 teaspoon coarse sea salt
• 3 large garlic cloves, minced
• 1 large shallot, minced
• 1 lb ground lamb
• 1/4 teaspoon red pepper flakes (preferably turkish or aleppo)
• fresh ground black pepper
• 1 1/2 tablespoons chopped fresh mint (or more to taste) or 1 1/2 tablespoons dill (or more to taste)
• 1/2 lb bow tie pasta (or orecchiette)
• 2 -6 tablespoons unsalted butter, to taste
• 2/3 cup plain greek yogurt

Recipe

• 1 preheat oven to 500 degrees. bring a pot of water to boil for pasta.
• 2 toss eggplant with 4 tablespoons oil and a large pinch of salt. spread on a baking sheet, making sure there is room between pieces, and roast until crisp and brown, 15 to 20 minutes.
• 3 in a large skillet, heat remaining tablespoon oil. add 2 minced garlic cloves and the shallot and sauté until fragrant, 1 to 2 minutes. add lamb, 1/2 teaspoon salt, red pepper flakes and black pepper to taste. sauté until lamb is no longer pink, about 5 minutes. stir in mint or dill and cook for another 2 minutes. stir eggplant into lamb. taste and adjust seasonings.
• 4 cook pasta according to package directions. meanwhile, in a small saucepan, melt butter: the amount is to your taste. let cook until it turns golden brown and smells nutty, about 5 minutes. in a small bowl, stir together yogurt, remaining garlic and a pinch of salt.
• 5 drain pasta and spread on a serving platter. top with lamb-eggplant mixture, then with yogurt sauce. pour melted butter over top. sprinkle on additional red pepper and more mint or dill. serve immediately.