Turkish-Style Lamb and Eggplant Pasta with Yogurt Sauce

My mother did Peace Corps in Turkey in the 1960’s and so everything T

urkish always reminds me of her. She loved all of these ingredients, especially eggplant! I loved the combination of these ingredients, and the yogurt sauce was delicious. Simple, easy meal that works for any weekday.

Ingredients:

· 1 large eggplant, about 1 pound, in 1/2 -inch cubes

· 5 tablespoons extra virgin olive oil

· ½ teaspoon kosher or coarse sea salt, more to taste

· 3 garlic cloves, minced

· 1 large shallot or small onion, minced

· 1 pound ground lamb

· ¼ teaspoon red pepper flakes, more to taste

· 1 ½ tablespoons chopped fresh mint or dill, more to taste

· 1 large tomato, chopped

· ½ pound bowtie pasta

· 3 tablespoons unsalted butter, (up to 6)

· ⅔ cup plain Greek yogurt

· 2-6 cups fresh spinach (I used 2 here, but would have used more)

· 1/2 lemon, juiced

· Optional Toppings: Fresh herbs (parsley, dill, mint, etc), chopped roasted pistachios (recommend!)

Directions:

Heat oven to 500 degrees, and bring a pot of water to boil for the pasta. Cook pasta according to the package.

Meanwhile, in a small saucepan, melt butter. Let cook until it turns golden brown and smells nutty, about 5 minutes. In a small bowl, stir together yogurt, remaining garlic, 1/2 lemon, juiced, and a pinch of salt.

Toss chopped eggplant with 4 tbsp oil and salt. Spread on a baking sheet and roast until crispy and brown, about 15-20 minutes.

Meanwhile, in a large skillet, heat 2 tbsp olive oil. Add minced garlic and shallots and saute for 1-2 minutes. Add lamb, 1/2 tsp salt, red pepper flakes, and black pepper. Saute until lamb is cooked through, about 5 minutes. Stir in mint or dill, and fresh spinach, and cook for 2 more minutes until spinach is wilted.