2
2
1 ½
2
1
1
1
medium eggplants, diced
Tbsp. olive oil
cup greek yogurt
tsp. salt
Tbsp. lemon juice
tsp. smoked paprika
garlic clove, grated
8
1
1
3
½
½
4
1
1
2
1
½
½
½
oz. pasta
lb. ground beef or lamb
Tbsp. olive oil
tsp. kosher salt
tsp. sugar
red onion, diced
cloves garlic, minced
16oz. can crushed tomatoes
Tbsp. tomato paste
tsp. cumin
tsp. coriander
tsp. ground cinnamon
tsp. smoked paprika
cup walnuts, toasted and chopped
Fresh parsley, to garnish
Add olive oil to a large nonstick skillet and set to medium heat. Add diced eggplants, salt, garlic, and smoked paprika, and stir-fry for 5-7 minutes, or until eggplants are completely softened. Remove eggplant from the skillet and add to a medium bowl. Add lemon juice, yogurt, and 1 Tbsp of water. Stir until combined and salt to taste. Set aside.
Boil pasta until al dente and reserve 1 cup of pasta water. Set pasta and pasta water aside.
Add ground lamb or beef to a large skillet on medium heat. Stir and brown for 3-4 minutes. Add onions and olive oil and continue stirring until onions are soft and translucent. Add spices, sugar, salt, olive oil, garlic, and tomato paste. Stir until tomato paste is browned. Add can of crushed tomatoes, stir, and let simmer for 10 minutes. Taste for salt.
Add cooked pasta to tomato meat sauce and toss to stir. Add a few Tbsp of pasta water to pasta and sauce and stir until combined.
Assemble all components on a dish in this order: sauced pasta, creamy eggplant spread, additional meat sauce, toasted nuts, and chopped parsley for garnish.
