Diced Lamb with Aubergine Puree - Hunkar Beğendi

Cut the meat into small cubes and chop the onions. Sauté in 1 dsp of oil. 

Peel and chop the tomatoes and add to the meat. Sauté a little more, add1 tsp salt and pepper and the boiling water. Leave to simmer gently until meat is very tender.

Bake the aubergines I the oven or on the barbeque until very soft. Remove the skin and puree, discarding any of the juice which comes out.

In a pan lightly fry the flour in the remaining oil. Add the aubergine puree and the milk and season with salt. Cook stirring until the sauce is thick.

Remove from the heat and stir in the cheese.

Spread the aubergine puree on an oval serving plate and arrange the meat in the middle. The meat shouldn’t be overly juicy but also not dry.

Sprinkle with chopped parsley and serve hot.