Hünkar Beğendi (Imperial Eggplant Lamb) Rezept

Zubereitung Hünkar Beğendi (Imperial Eggplant Lamb)

1. 1

   Pierce the eggplants with a fork and roast them over open flame or in an oven until the skin is charred and the flesh is soft. Let cool, then peel and chop the eggplant flesh finely.

   25 Min.
2. 2

   In a saucepan, heat the milk until warm. In a separate pan, melt the butter and whisk in the flour to make a roux. Slowly add the warm milk while continuously whisking to avoid lumps, cooking until the sauce thickens.

   10 Min.
3. 3

   Add the chopped eggplant flesh into the béchamel sauce and stir well. Season with salt and pepper to taste. Keep warm.

4. 4

   Cut the lamb into small cubes. In a large skillet, heat olive oil and sauté chopped onion and garlic until translucent.

   5 Min.
5. 5

   Add the lamb cubes to the skillet and brown them on all sides. Add tomato paste, diced tomato, paprika, salt, pepper, and water or broth. Simmer until lamb is tender and sauce thickens.

   35 Min.
6. 6

   To serve, spread a generous layer of the eggplant purée on a plate and spoon the lamb stew over it. Garnish with parsley if desired.