Pasta With Turkish-Style Lamb, Eggplant and Yogurt Sauce

Name: Pasta With Turkish-Style Lamb, Eggplant and Yogurt Sauce
Total time: 45 min
Yield: 2 to 3 servings
Ingredients: 1 large eggplant, about 1 pound, in 1/2 -inch cubes; 5 tablespoons extra virgin olive oil; 1/2 teaspoon kosher or coarse sea salt, more to taste; 3 fat garlic cloves, minced; 1 large shallot, minced; 1 pound ground lamb; 1/4 teaspoon red pepper flakes, preferably Turkish or Aleppo (see note), more to taste; Freshly ground black pepper to taste; 1 1/2 tablespoons chopped fresh mint or dill, more to taste; 1/2 pound bowtie or orecchiette pasta; 2 to 6 tablespoons unsalted butter, to taste; 2/3 cup plain Greek yogurt

By Melissa Clark

Total Time: 45 minutes
Rating: 5(409)
Comments: Read comments

This recipe is inspired by Turkish lamb dumplings, or manti. It does not compromise that savory, near-sacred combination of butter, lamb, garlic and yogurt.

Featured in: Turkish Dumplings, Deconstructed

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:2 to 3 servings

1large eggplant, about 1 pound, in ½ -inch cubes
5tablespoons extra virgin olive oil
½teaspoon kosher or coarse sea salt, more to taste
3fat garlic cloves, minced
1large shallot, minced
1pound ground lamb
¼teaspoon red pepper flakes, preferably Turkish or Aleppo (see note), more to taste
Freshly ground black pepper to taste
1½tablespoons chopped fresh mint or dill, more to taste
½pound bowtie or orecchiette pasta
2 to 6tablespoons unsalted butter, to taste
⅔cup plain Greek yogurt

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Heat oven to 500 degrees. Bring a pot of water to boil for pasta.
Step 2
Toss eggplant with 4 tablespoons 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.
Step 3
In a large skillet, heat remaining tablespoon oil. Add 2 minced garlic cloves and the shallot and sauté until fragrant, 1 to 2 minutes. Add lamb, ½ teaspoon salt, red pepper flakes and black pepper to taste. Sauté until lamb is no longer pink, about 5 minutes. Stir in mint or dill and cook for another 2 minutes. Stir eggplant into lamb. Taste and adjust seasonings.
Step 4
Cook pasta according to package directions. Meanwhile, in a small saucepan, melt butter: the amount is to your taste. Let cook until it turns golden brown and smells nutty, about 5 minutes. In a small bowl, stir together yogurt, remaining garlic and a pinch of salt.
Step 5
Drain pasta and spread on a serving platter. Top with lamb-eggplant mixture, then with yogurt sauce. Pour melted butter over top. Sprinkle on additional red pepper and more mint or dill. Serve immediately.

Tip

Turkish or Aleppo-style red pepper flakes are sold at specialty markets and at kalustyans.com. You may also substitute ground chili powder. Do not use crushed red pepper flakes; they will be too hot for this dish.

Ratings

5 out of 5

409 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Sarah7 years ago

I've been making this since it was published almost 10 years ago! I definitely double the amount of herbs—a tablespoon and a half with the lamb—and another tablespoon and a half tossed in at the end. Triple even, if I'm using dill. I also do a smaller amount of browned butter, two or three tablespoons, to get the nutty flavor and to bring everything together, but never six. I also squeeze a lemon over it at the end.

Meghan7 years ago

I made this with two eggplants because we like lots of veggies in our pasta, and double the herbs. It was fantastic. My husband said it is one of his favourite things I have ever made. I would toss the pasta and meat together before serving - layering was a bit messy and didn't really add to the presentation. Don't skimp on the yogurt sauce.

lynnDC7 years ago

This was just delicious and the flavor kept improving as the yogurt melded with the lamb and pasta. The butter added a wonderful nuttiness and depth. I don't like dill or eggplant so used just the mint and zucchini, and had a red pepper so sautéed that with the garlic and shallots. I can't wait for the leftovers!

Anka2 months ago

Man this was good! Made it as in recipe, but added pinch of cinnamon to the lamb and dried dill, which is all that I had on hand. Served with roast/charred cabbage wedges that were cooked in a light olive oil paprika marinade with a few scattered fennel seeds, dressed with a tiny drizzle of pomegranate molasses. Also had a cucumber and lemon juice relish on the side.....side of the Bosphorus!! Made enough for 8, polished of by 5 enthusiasts. Thanks for the inspiration.

Lou2 months ago

The eggplant burned on one side so I suggest tossing halfway through. I wish the recipe would add in how high a flame to use when cooking the lamb. Do you drain the lamb fat? I added a pinch of cinnamon and cumin which tasted good.

Ted A2 months ago

Wow!!! Having cooked many of Melissa Clark’s recipes, I expected it to be good, but this was fantastic! Per other reviewers suggestions, I too went a little heavier with the herbs (used a mix of both dill and mint) and a little more Aleppo chile flakes. Beautifully balanced, but a bit on the rich side. I had fat-free Greek yogurt and that worked great and I think made it a needed lighter contrast. Like others, I mixed the bow tie pasta and meat mixture together before putting the yogurt on top with more of the herbs and drizzle of the brown butter on top.

Private comments are only visible to you.