This classic Turkish eggplant recipe series without a Turkish hünkar beğendi translated literally means “Your Majesty Liked it”. The creamy eggplant paste under the tasty tender pieces of lamb in tomato sauce is absolutely delicious.
For the braised meat
1 ½ kg leg of lamb or beef shoulder, diced
50 ml olive oil
2 onions, chopped
400 g tomatoes, peeled and pureed
100 gr tomato paste
100 ml red wine
½ tsp cinnamon
½ tsp sweet pepper
1 tsp sweet paprika
2 bay leaves
salt - pepper test
1 tbsp sugar
For the eggplant puree
2 kg aubergines (about 4-5 pieces)
1000 ml milk
100 g butter
100 g flour
150 gr grated cheese (kasseri)
½ tsp freshly ground nutmeg
Salt - pepper test
Preparation of meat tomato sauce
Heat a few of oil well in a pot and saute the meat slowly until well browned on the outside, remove it add the remaining oil and saute the onion until it softens and caramelized.
Add the meat and sauté for another few minutes and pour in the wine.
Put all the remaining ingredients, pour hot water to cover and mix well. Leave on high heat to a boil and then lower the heat and cook for about one hour or until the sauce thickens and leave plenty of fluids.
Preparation of mashed eggplant
Bake the eggplant on the grill in the fireplace with gas to burn outside and make soft. When blacken and soften remove the peel the seeds and put them in water with lemon so as not to tan. When I finished cleaning the layers well and place in a bowl and long wire whisk THE becoming a coarse puree.
Melt the butter in a saucepan, add the flour and stir with a whisk until the flour is cooked about 10 minutes. Pour the milk slowly, stirring constantly until the sauce begins to thicken. Add the nutmeg, salt, pepper, grated cheese and eggplant puree.
Mix well until the mixture is uniform.
Recipe from Pandeli Restaurant http://www.pandeli.com.tr/