45 minutes
This recipe combines the rich flavors of lamb and eggplant with the creamy tang of yogurt, creating a dish that's both comforting and exotic.
Eggplant, diced into ½-inch cubes
0 lb
Extra Virgin Olive Oil, divided
tablespoons
to taste
Garlic Clove, minced, divided
each
Shallots, minced
each
Ground Lamb
0 lb
Turkish Red Pepper Flakes, plus additional for garnish
teaspoons
Black Pepper, freshly ground
to taste
Mint, chopped, plus additional for garnish
tablespoons
Bowtie Pasta
0 lb
tablespoons
Plain Greek Yogurt
cups
1. Roast the Eggplant
Toss the diced eggplant with four tablespoons of olive oil and a generous pinch of salt, ensuring each piece is well-coated. Spread the eggplant evenly on a baking sheet and roast it for 15 to 20 minutes, until browned and crispy on the outside.
2. Cook the Pasta
While the eggplant roasts, bring a pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside.
3. Sauté the Lamb
In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add two minced garlic cloves and the shallot, sautéing until fragrant. Stir in the ground lamb, red pepper flakes, and black pepper. Cook for about 7 to 8 minutes. Stir in the fresh mint or dill.
4. Prepare the Browned Butter
In a small saucepan, melt the butter over medium heat, swirling occasionally, until it turns golden brown and releases a nutty aroma.
5. Make the Yogurt Sauce
Mix the Greek yogurt with the remaining minced garlic and a pinch of salt in a small bowl.
6. Assemble and Serve
Layer the cooked pasta on a large serving platter. Top with roasted eggplant and sautéed lamb mixture. Drizzle the yogurt sauce and browned butter over the top, and garnish with additional red pepper flakes and fresh mint or dill.
Select firm, shiny, and unblemished eggplants that feel heavy for their size, indicating freshness and less bitterness, especially the smaller varieties.
Use full-fat Greek or Middle Eastern-style yogurt and let it come to room temperature before combining with the pasta to prevent curdling.
Brown the lamb in a hot pan in small batches and season with spices like cumin, coriander, and Aleppo pepper, toasting them to release oils and enhance flavors.
Salt the eggplants to remove bitterness and improve texture, then sauté in batches to a golden-brown color to enhance their natural sweetness.
Build a robust flavor base by sautéing onions, garlic, and optionally tomato paste, and fold in fresh herbs like mint, parsley, or dill just before serving.
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