Pasta with Turkish-Style Lamb, Eggplant, and Yogurt Sauce

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.