Pasta With Turkish Style Lamb Eggplant And Yogurt Sauce Recipes

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PASTA WITH TURKISH-STYLE LAMB, EGGPLANT AND YOGURT SAUCE



Pasta With Turkish-Style Lamb, Eggplant and Yogurt Sauce image

This recipe is inspired by Turkish lamb dumplings, or manti. It does not compromise that savory, near-sacred combination of butter, lamb, garlic and yogurt.

Provided by Melissa Clark

Categories     dinner, easy, for two, pastas, main course

Time 45m

Yield 2 to 3 servings

Number Of Ingredients 12

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

Steps:

  • Heat 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.

Nutrition Facts : @context http, Calories 1157, UnsaturatedFat 41 grams, Carbohydrate 73 grams, Fat 78 grams, Fiber 8 grams, Protein 42 grams, SaturatedFat 31 grams, Sodium 447 milligrams, Sugar 11 grams, TransFat 1 gram

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