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Ingredients

• 1 large eggplant, about 1 lb, in 1/2 -inch cubes
• 5 tbsp extra virgin olive oil
• 1/2 tsp kosher or coarse sea salt, more to taste
• 3 fat garlic cloves, minced
• 1 large whole shallot, minced
• 1 lb ground lamb
• 1/4 tsp red pepper flakes, preferably Turkish or Aleppo (see note), more to taste
• Freshly ground black pepper to taste
• 1 1/2 tbsp chopped fresh mint, more to taste
• 1/2 ln bow-tie or orecchiette pasta
• 2 to 6 tbsp unsalted butter, to taste
• 2/3 cup plain Greek yogurt (I used a 6 oz cup of Fage)

Description

This Recipe Came From The Article, Turkish Dumplings, Deconstructed, In The, A Good Appetite Column In The NY Times, By Melissa Clark, In The Fall Of 2008. It Was Her Homage To An…

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