Turkish Lamb-Eggplant Pasta
2 servings of mini bow tie pasta
1 medium-sized eggplant- peel alternating strips of skin lengthwise, cut in medium-sized chunks and soak in 2 cups of water with salt for about 15 minutes, squeeze, and dry them with a paper towel
1 tbsp + 1 tbsp butter
1/2 cup sunflower oil for frying
~200g lean ground lamb
1 medium-sized onion, sliced
1 small-sized tomato, peeled, cut in small cubes
2-3 tbsp crushed tomatoes, canned
1 tsp fresh dill, chopped
1/2 tsp crushed red pepper (red pepper flakes)
1 cup Turkish yogurt, plain, room temperature
1-2 garlic cloves, mashed with yogurt
Boil the pasta with salty water following the instructions on the package, drain. Melt the butter in a pot. Toss the pasta and salt in it.
Fry the eggplants until golden brown. Then, place on a paper towel to soak up any extra oil. Place them in an oven-proof dish.
Saute the onion with 1 tbsp butter, salt and pepper for 2-3 minutes at medium heat. Add the ground lamb and cook at medium-low heat until all the water evaporates while stirring. Add the tomato, crushed tomatoes, fried eggplants, crushed red pepper and dill, stir. Cook for about 2-3 more minutes, turn the heat off.
Place the noodles on a serving platter and top with the cooked ground lamb&eggplant mixture. Mix all the Yogurt Sauce ingredients and pour all over the ground lamb. Garnish with some parsley and serve immediately.