So, so good. Highly recommend adding in the garlic that's suggested and maybe some salt/pepper to the yogurt. We used 3/4 pound ground beef because, sadly, we couldn't find ground lamb. It seemed like a lot of salt, and if you prefer less salty food I would reduce it, but I thought it balanced out ok in the end. For medium, large, or extra firm eggplants, maybe extend the cook time a bit. The edges of one eggplant were too firm.
