Turkish
Hünkâr Beğendi
Braised meat on a creamy purée of roasted aubergines.
Tempo90 min
Porzioni4
Calorie632 kcal
LivelloDifficile
Ingredienti
- manzo600 g
- melanzane2 pz
- latte300 ml
- burro40 g
- farina di frumento300 g
- formaggio stagionato180 g
- concentrato di pomodoro2 cucchiaio
- cipolla1 pz
- aglio2 spicchi
Istruzioni
1
Roast the aubergines over an open flame or in the oven until soft and smoky in aroma.
2
Peel the aubergines and finely chop the flesh.
3
Cut the lamb or beef into cubes and fry with onion.
4
Add tomatoes, garlic and spices, and braise the meat until tender.
5
Mix the aubergine with béchamel and grated cheese into a smooth, creamy mass.
6
Serve the meat stew on top of the aubergine base.