Pasta With Turkish-Style Lamb, Eggplant and Yogurt Sauce

From NY times.

• Ready In: 50 mins
• Serves: 2

Ingredients

• 1  large eggplant, about 1 pound, cut in 1/2 -inch cubes
• 5  tablespoons extra virgin olive oil
• 1⁄2 teaspoon kosher salt or 1⁄2 teaspoon coarse sea salt
• 3  large garlic cloves, minced
• 1  large shallot, minced
• 1  lb ground lamb
• 1⁄4 teaspoon red pepper flakes (preferably Turkish or Aleppo)
•  fresh ground black pepper
• 1 1⁄2 tablespoons  chopped of fresh mint (or more to taste) or 1 1⁄2 tablespoons dill (or more to taste)
• 1⁄2 lb bow tie pasta (or orecchiette)
• 2 -6  tablespoons unsalted butter, to taste
• 2⁄3 cup  plain  Greek yogurt

Directions

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.