45 minutes
A mouthwatering pasta dish featuring roasted eggplant, savory ground lamb, and a creamy yogurt sauce.
Large Eggplant, diced into ½-inch cubes
each
tablespoons
pinches
Bowtie Pasta
0 lb
Ground Lamb
0 lb
teaspoons
Black Pepper, freshly ground
to taste
Mint, chopped
tablespoons
tablespoons
Plain Greek Yogurt
cups
1. Roast the Eggplant
Preheat your oven to 450°F. Toss diced eggplant with olive oil and a pinch of salt, then spread out on a baking sheet. Roast for 15-20 minutes until crisp and browned.
2. Cook the Pasta
Bring a large pot of water to a boil and cook the pasta according to the package instructions.
3. Prepare the Lamb
In a skillet, heat olive oil over medium heat. Add minced garlic and shallot, sautéing until aromatic. Add ground lamb, seasoning with salt, red pepper flakes, and black pepper. Cook until browned, then stir in chopped mint.
4. Make Yogurt Sauce
Combine Greek yogurt with minced garlic and a pinch of salt.
5. Brown the Butter
Melt butter in a small saucepan over medium heat until it turns golden brown, about 5 minutes.
6. Assemble the Dish
Place cooked pasta on a serving platter, layer with roasted eggplant and lamb mixture. Drizzle with yogurt sauce and browned butter. Sprinkle with extra red pepper and mint or dill to serve.
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