Ingredients

6 (12- to 14-ounce) eggplants

2 large garlic cloves, peeled

3/4 teaspoon salt

1 1/2 cups plain Greek yogurt or drained plain whole-milk yogurt

• 7 (8-ounce) lamb shoulder blade chops (about 3/4 inch thick), trimmed and boned, meat cut into 3/4-inch cubes
• 1/2 teaspoon dried crushed red pepper

• Chopped fresh mint or Italian parsley
• Warm pita bread wedges

Description

Turkish Cooks Have Long Loved Eggplant With Lamb. Here's One Reason Why.

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