Roast the eggplants and clean the skin.

Finely chop.

After it cools down, mix it well with the crushed garlic and Greek yogurt.

Add the salt.

On the other hand, wash the meat and drain the water.

Take it into the pan and wait for it to absorb the water left by the meats on low heat with the lid of the pan closed.

Then add the butter.

Add the spices and tomato paste, except salt.

Make sure to add hot water. It won't be too watery, we'll just have a thick sauce.

If the cooking time of the meats is prolonged, you can check frequently and add a little bit of hot water if necessary so that the pan does not hold the bottom.

Finally, add salt to cooked meats and remove from heat.

First, put the eggplant puree and then the meat on the serving plate.