Pasta With Turkish-Style Lamb, Eggplant and Yogurt Sauce |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 2 |
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From NY times. 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 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:
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.
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