Serves:
8 people
Cooking Time:
50 minutes
Print This Recipe
Ingredients
- 1/4 teaspoon allspice
- 1/2 tablespoon olive oil
- 1/2 tablespoon ground turmeric
- 1/2 tablespoon toasted cumin, ground
- 1/2 cup cucumber, seeded, diced into 1/4" cubes
- 1 box Barilla penne
- 1 pound fresh ground lamb
- 1 medium eggplant, diced into cubes
- 1 cup onion, diced
- 1 tablespoon curry powder
- 1 tablespoon smoked paprika
- 1 teaspoon coriander seed, ground
- 1 teaspoon fresh ground black pepper
- 1 teaspoon salt
- 1 tablespoon fresh lemon juice
- 1 jar roasted garlic tomato sauce
- 1-15 ounce can garbanzo beans, rinsed, drained
- 2 tablespoons fresh ground mint
- 4 cloves garlic, minced
- 8 ounces plain Greek yogurt, fat-free
- Salt and pepper, to taste Lamb, Eggplant And Garbanzo Penne Pasta With Mint Yogurt Sauce||Lamb, Eggplant And Garbanzo Penne Pasta With Mint Yogurt SauceJust add a glass of wine, grab a good book and let the weekend begin.
- Bring a large pot of water to a boil; cook the pasta according to the directions, drain.
- Prepare mint yogurt sauce by combining mint, yogurt, lemon juice, and cucumber; season to taste.
- Over medium heat, cook lamb in olive oil.
- Drain fat and take out lamb; add onion, garlic, and eggplant and sauté until soft and brown.
- Return lamb to the pan and add all spices, cooking until fragrant for about 1 minute.
- Add garbanzo beans and tomato sauce cooking until blended for about 10 minutes.
- Add penne and toss.
- Serve in a bowl and garnish with a dollop of mint yogurt.
Instructions
Print This Recipe
- 1/4 teaspoon allspice
- 1/2 tablespoon olive oil
- 1/2 tablespoon ground turmeric
- 1/2 tablespoon toasted cumin, ground
- 1/2 cup cucumber, seeded, diced into 1/4" cubes
- 1 box Barilla penne
- 1 pound fresh ground lamb
- 1 medium eggplant, diced into cubes
- 1 cup onion, diced
- 1 tablespoon curry powder
- 1 tablespoon smoked paprika
- 1 teaspoon coriander seed, ground
- 1 teaspoon fresh ground black pepper
- 1 teaspoon salt
- 1 tablespoon fresh lemon juice
- 1 jar roasted garlic tomato sauce
- 1-15 ounce can garbanzo beans, rinsed, drained
- 2 tablespoons fresh ground mint
- 4 cloves garlic, minced
- 8 ounces plain Greek yogurt, fat-free
- Salt and pepper, to taste Lamb, Eggplant And Garbanzo Penne Pasta With Mint Yogurt Sauce||Lamb, Eggplant And Garbanzo Penne Pasta With Mint Yogurt SauceJust add a glass of wine, grab a good book and let the weekend begin.
- Bring a large pot of water to a boil; cook the pasta according to the directions, drain.
- Prepare mint yogurt sauce by combining mint, yogurt, lemon juice, and cucumber; season to taste.
- Over medium heat, cook lamb in olive oil.
- Drain fat and take out lamb; add onion, garlic, and eggplant and sauté until soft and brown.
- Return lamb to the pan and add all spices, cooking until fragrant for about 1 minute.
- Add garbanzo beans and tomato sauce cooking until blended for about 10 minutes.
- Add penne and toss.
- Serve in a bowl and garnish with a dollop of mint yogurt.
