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Pasta with Turkish-Style Beef, Eggplant and Yogurt Sauce


1 large eggplant, about 1 pound, in 1/2 -inch cubes
5 tablespoons extra virgin olive oil
1/2 teaspoon kosher or coarse sea salt, more to taste
3 fat garlic cloves, minced
1 large shallot, minced
1 pound ground beef
1/2 teaspoon red pepper, preferably Turkish or Aleppo, more to taste
Freshly ground black pepper to taste
1 1/2 tablespoons chopped fresh mint, more to taste
1/2 pound orecchiette or penne pasta
2 to 6 tablespoons unsalted butter, to taste (I barely used a tablespoon)
2/3 cup plain Greek yogurt



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