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:

1. Saute diced onions with olive oil
2. Add diced pepper and continue to saute about 2 minutes
3. Then add your meat and saute until meat absorbes all the juices again, about more 5 minutes
4. Add peeled and dices or grated tomatos and cook until tomato juice is shiny.
5. Add tomato paste and stir about one more minute.
6. 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)
7. For the begendi (eggplant puree) wash eggplants and prick from 3-4 places with a knife of tines of a fork.
8. 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

9. After eggplants are cool to handle, peel and chop them or put it in a food prossesor to make a puree.

10. In a medium pot melt butter, add flour and cook until flour mixture gets darker.
11. 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.
12. 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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