Pasta With Turkish-Style Lamb, Eggplant and Yogurt Sauce

Ingredients

• 1 large eggplant, about 1 pound, in 1/2 -inch cubes
• 5 tablespoon sextra virgin olive oil
• 1/2 teaspoon kosher or coarse sea salt, more to taste
• 3 fat garlic clove s, minced
• 1 large shallot, minced
• 1 pound ground lamb
• 1/4 teaspoon red pepper flakes, preferably Turkish or Aleppo (see note), more to taste
• Freshly ground black pepper to taste
• \1 1/2 tablespoon schopped fresh mint or dill, more to taste
• 1/2 pound bowtie or orecchiette pasta
• 2 to 6 tablespoon sunsalted butter, to taste
• 2/3 cup plain Greek yogurt

Instructions

1. Heat 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.

Tips

Tip Turkish or Aleppo-style red pepper flakes are sold at specialty markets and at kalustyans.com . You may also substitute ground chili powder. Do not use crushed red pepper flakes; they will be too hot for this dish. The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.