Pasta With Turkish-Style Lamb, Eggplant And Yogurt

Name: Pasta With Turkish-Style Lamb, Eggplant And Yogurt Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant, about 1 pound, in 1/2 -inch cubes; 5 tablespoons extra virgin olive oil; 1/2 teaspoon kosher or coarse sea salt, more to taste; 3 fat garlic cloves, 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 tablespoons chopped fresh mint or dill, more to taste; 1/2 pound bowtie or orecchiette pasta; 2 to 6 tablespoons unsalted butter, to taste; 2/3 cup plain Greek yogurt

Servings: persons

1 large eggplant, about 1 pound, in 1/2 -inch cubes
5 tablespoons extra virgin olive oil
1/2 teaspoon kosher or coarse sea salt, more to taste
3 fat garlic cloves, 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 tablespoons chopped fresh mint or dill, more to taste
1/2 pound bowtie or orecchiette pasta
2 to 6 tablespoons unsalted butter, to taste
2/3 cup plain Greek yogurt

1
1. Preheat oven to 500 degrees. Bring a pot of water to boil for pasta.
2
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
3. In a large skillet, heat remaining tablespoon oil. Add 2 minced garlic cloves and the shallot and saute until fragrant, 1 to 2 minutes. Add lamb, 1/2 teaspoon salt, red pepper flakes and black pepper to taste. Saute 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
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
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.

1225

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 large eggplant, about 1 pound, in 1/2 -inch cubes, 5 tablespoons extra virgin olive oil, 1/2 teaspoon kosher or coarse sea salt, more to taste, 3 fat garlic cloves, minced, and more.

Yes, Pasta With Turkish-Style Lamb, Eggplant And Yogurt Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pasta With Turkish-Style Lamb, Eggplant And Yogurt Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions