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Hunkar Begendi (Meats with Roasted Eggplant Puree)

Ingredients:
- 3 tablespoons olive oil or corn oil
- 2 medium size onion
- 2 italian or green bell pepper
- 600 gr. lamb or beef chunks
- 3 big ripe tomatos
- 2 tablespoons tomato paste
- salt, ground black pepper
- 2-3 cups water
For the Puree:
- 1+1/2 kilo (2 pounds) eggplant
- 3 tablespoon flour
- 3 tablespoon butter
- 1+1/4 cup milk
- 1/2 cup kasser (grated gruyere cheese or one of your
favorit that melts easily)
Directions:
- Saute diced onions with olive oil
- Add diced pepper and continue to saute about 2 minutes
- Then add your meat and saute until meat absorbes all the
juices again, about more 5 minutes
- Add peeled and dices or grated tomatos and cook until
tomato juice is shiny.
- Add tomato paste and stir about one more minute.
- Add salt and ground black pepper and pour about 1+1/2 cups
hot water and cook until meat is tender. (If using lamb meat it will be
shorter time)
- For the begendi (eggplant puree) wash eggplants and prick
from 3-4 places with a knife of tines of a fork.
- Put them over a gas flame until the skin chars and begins
to crack. Turn it time to time with a tongs (If you have an electric stove,
pierce the eggplants, place them on a large baking sheet and broil them 4
inches from the heat
-
After eggplants are cool to handle, peel
and chop them or put it in a food prossesor to make a puree.
- In a medium pot melt butter, add flour and cook until flour
mixture gets darker.
- Add milk while continue stirrig, then andd cheese and stir
until melted and mixture is like a soft puree. You can add more milk for
desired consistency. Add salt.
-
To serve put puree to the plate first and meat with some
juices on the top. Serve with plain rice pilaf.
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