Kebab with Eggplant Purée (Beğendi)

Ingredients

• •1.5 cups milk
• •1 tbsp flour
• •2 eggplants
• •2 tbsp butter
• •Salt
• •3 tbsp grated kashar cheese
• •1 onion
• •1 tbsp tomato paste
• •1 tbsp butter
• •500 g beef or lamb, cut larger than cubes

Preparation

1. 1

   Grate the onion and squeeze out its juice. Put the meat in a bowl, pour the grated onion and its juice over and mix. Chill 5-6 hours in the fridge. Heat 1 tbsp butter in a pot. Sauté the meat until it releases and reabsorbs its liquid. Dissolve the tomato paste in water and add to the pot with a little salt. Cook until the meat softens.

2. 2

   Char the eggplants over the flame. Peel them and soak in lemon water 10 minutes. Then squeeze out the liquid. Heat 1 tbsp butter in a small pot. Add the flour and toast until golden. Off the heat, mix with the eggplant. Adjust salt, then mash into a purée.

3. 3

   Add the rest of the butter and the grated kashar. Finally add the milk and mix well. Put the purée on a plate first, then the meat and its sauce on top. If you like, serve with grilled pointed peppers and tomato slices on the side.