Hünkar Beğendi

Ingredients

Quantities are for one portion.

• 30 gkasar cheese (or mozzarella), grated
• 150 glamb or beef cubes
• 15 mlolive oil
• 1 largewhole eggplant
• salt and pepper to taste
• 1onion, diced
• 100 mlmilk
• 15 gbutter
• 15 gtomato paste
• 1 tbspflour

Method

1. Pierce the whole eggplant several times. Grill, broil, or roast it directly over an open flame or under high heat until the skin is charred and the inside collapses.
2. Meanwhile, heat the olive oil in a pot. Sauté the diced onion, then sear the meat cubes until browned.
3. Stir in the tomato paste, add water to cover, and simmer slowly until the meat is exceedingly tender, forming a rich stew.
4. Peel the blackened skin off the cooled eggplant. Discard the skin and finely mash the smoky flesh.
5. In a saucepan, melt the butter and whisk in the flour, cooking briefly to form a roux.
6. Whisk the milk into the roux to thicken it, then fold in the mashed eggplant and grated cheese. Stir until it forms a creamy, cohesive puree (beğendi).
7. Spread the smoky eggplant puree on a plate and ladle the hot, tender meat stew directly into the center.