Pasta With Turkish-Style Lamb, Eggplant and Yogurt Sauce

Name: Pasta With Turkish-Style Lamb, Eggplant and Yogurt Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2 serving(s)
Ingredients: 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 of 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

Submitted by MarielC

"From NY times."

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Ready In:: 50mins
Ingredients:: 12
Serves:: 2

ingredients

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 of 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

directions

Preheat oven to 500 degrees. Bring a pot of water to boil for pasta.
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.
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.
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.
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.