Turkish Lamb-Eggplant Pasta
2 servings of mini bow tie pasta
1 medium eggplant
1/2 cup sunflower oil
1 tbsp + 1 tbsp butter
~200 g lean ground lamb
1 medium size onion, sliced
1 small tomato, peeled, cut in small cubes
2-3 tbsp crushed tomato, canned
1 tsp fresh dill, chopped
1/2 tsp crushed red pepper
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.
Meanwhile peel the eggplant in lengthwise strips. Cut into medium chunks. Soak in 2 cups of water with salt for about 20 minutes.
Place sunflower oil in a medium sized skillet. Squeeze the eggplants with your hand and dry them with paper towel. When the oil heats up, fry the eggplants on both sides until golden brown. Afterwards, place on a paper towel to soak up any extra oil.
Saute the onion with 1 tbsp butter, salt and pepper for 2-3 minutes over medium heat. Add the ground lamb and cook over medium-low heat until all the water evaporates while stirring. Add the tomato, crushed tomato, fried eggplants, crushed red pepper and dill, stir. Cook for about 2-3 more minutes, turn the heat off.
Place pasta on a service plate. Pour the cooked ground lamb&eggplant mixture all over it. Mix all the Yogurt Sauce ingredients and pour all over the ground lamb. Sprinkle some parsley over the top and serve immediately.