Lamb Kebab with Eggplant Purée

Ingredients

• •600 g cubed lamb
• •110 g margarine
• •100 g onion
• •1 tbsp tomato paste
• •1 tsp salt
• •Spice bag
• •2.5 cups water
• •1 kg eggplant
• •80 g flour
• •1 liter milk
• •80 g grated kashar cheese
• •1/2 lemon

Preparation

1. 1

   Trim the onion and dice small. Melt the fat in a medium pot over medium heat. When it starts to sizzle, add the cubed lamb.

2. 2

   Sauté the meat, stirring occasionally with a slotted spoon, 5-6 minutes until pink. Add the onion and cook a few more minutes, stirring. Add the tomato paste and sauté a few minutes. Add salt and the spice bag.

3. 3

   Lower the heat, cover the pot, pour 1 cup hot water down the side, cover tightly and cook over low heat 8-10 minutes. When the liquid is absorbed, add the remaining 1.5 cups hot water and cook over low heat about 20 minutes until the meat is tender. There should be about 1 cup of sauce left when you take it off the heat.

4. 4

   While the kebab cooks, make the purée. Squeeze 1/2 lemon into a large pot and add 1 tsp salt. Char the eggplants over coals or in hot oil or the oven until soft and weeping; cut off the stems and put in the lemon-salt water. Add water to cover and let cool. Peel the cooled eggplants.

5. 5

   Bring the milk to a boil and set aside. Heat the remaining 80 g fat in a pot, add the flour and cook the roux, stirring, until it turns golden. Let it cool a little, then return to the heat and whisk in the hot milk gradually. Cook over very low heat 10 minutes. Squeeze the eggplants dry, chop very finely and stir into the roux; cook 5-6 more minutes. Add the grated kashar, stir and take off the heat. Serve the kebab over the purée.