Turkish Pasta

Wine:

Cotes du Rhone Les Laurelles 2006
Chateau La Liquiere Vielles Vignes Faugeres 2005

We started with a Salad with Pears, Walnuts, St. Agur Blue Cheese, Mache, Walnut Oil and Saba

I found a recipe in the New York Time for a Turkish Pasta with Eggplant. It sounded real interesting so we decided to make it. Cathy made some modifications that she thought would improve it - she was right! It turned out to be excellent and not difficult. I really liked the idea of topping with garlic and Yogurt rather than traditional Parmesan Cheese. This is a good recipe I recommend it! We will definitely make it again.

New York Times
October 1, 2008

Pasta With Turkish-Style Lamb, Eggplant and Yogurt Sauce
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2 large eggplants, about 1 pound, in 1/2 -inch cubes
7 tablespoons extra virgin olive oil
1/2 teaspoon kosher or coarse sea salt, more to taste
4 fat garlic cloves, minced
1 large shallot, minced
1 ½ pound ground lamb
1/4 teaspoon red pepper flakes, preferably Turkish or Aleppo (see note), more to taste
Freshly ground black pepper to taste
2 tablespoons chopped fresh mint or dill, more to taste
1 pound bowtie or orecchiette pasta
2 to 8 tablespoons unsalted butter, to taste
1 cup plain Greek yogurt.
1. Preheat oven to 500 degrees. Bring a pot of water to boil for pasta.
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.
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, 1/2 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.
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.
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. We modified the recipe by mix brown butter with the cooked pasta then tossing in the Eggplant lamb sauce and mixing. We served pasta with yogurt topping at table.
Yield: 8 servings.
Note: Turkish or Aleppo (Syrian) 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.