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


  • 2/3 cup plain Greek yogurt (I used a 6 oz cup of Fage)
  • 2 to 6 tbsp unsalted butter, to taste
  • ½ ln bow-tie or orecchiette pasta
  • 1 ½ tbsp chopped fresh mint, more to taste
  • Freshly ground black pepper to taste
  • ¼ tsp red pepper flakes, preferably Turkish or Aleppo (see note), more to taste
  • 1 lb ground lamb
  • + 5 more ingredients
    • 1 large whole shallot, minced
    • 3 fat garlic cloves, minced
    • ½ tsp kosher or coarse sea salt, more to taste
    • 5 tbsp extra virgin olive oil
    • 1 large eggplant, about 1 lb, in ½ -inch cubes

1. Preheat oven to 500 degrees. Bring a pot of water to boil for pasta. 2. Toss eggplant with 4 tbsp 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. In a large skillet, sauté lamb until no ...

View full recipe at SpringPad


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