Hünkar Beğendi

Cut the lamb into roughly 2 cm cubes. Heat olive oil in a heavy-bottomed pot, sear the meat on all sides until nicely browned, then add finely chopped onion and garlic and cook for another 2–3 minutes.

Add tomato paste and chopped tomatoes to the lamb, pour in hot water, and season with salt and black pepper. Bring to a boil, cover and simmer over low heat for 45–50 minutes, until the meat is tender and the sauce has thickened.

While the lamb is braising, pierce the eggplants in several places and roast them over an open flame or under a very hot grill, turning often, for about 15–25 minutes, until the skin is charred and the flesh has completely collapsed.

Let the eggplants cool enough to handle, peel off the skin and cut off the stems. Finely chop the flesh and drain off any excess liquid well.

Melt butter in a saucepan, whisk in the flour and cook for 1–2 minutes without letting the mixture brown. Gradually pour in warm milk, whisking constantly, and cook until you have a smooth, thick béchamel.

Stir the eggplant flesh into the béchamel, add grated kashar cheese, and season with salt and pepper. Heat for 4–7 minutes, stirring constantly, until the purée is smooth and creamy.

Spoon the hot eggplant purée onto plates, make a well in the center and spoon in the lamb along with the tomato sauce. Serve the hünkar beğendi immediately.