For the cheese, we use a Turkish cheese called kaşar. As a substitute, I recommend using mozzarella or parmesan or even better, a mix of both, which gives a very similar flavor and texture.
Hünkar Beğendi (Ottoman Eggplant Purée with Meat)
Serves: 4
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Ingredients
For the Eggplant Purée (Beğendi)
4 large eggplants
2 tablespoons butter
2 tablespoons all-purpose flour
1½ cups milk (warm)
½ cup grated cheese (kaşar or mozzarella; parmesan works too)
Salt, to taste
A pinch of black pepper
Optional: a pinch of nutmeg
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For the Meat Topping
400 g (14 oz) beef or lamb, cut into small cubes
2 tablespoons olive oil or butter
1 onion, finely chopped
2 cloves garlic, minced
2 tablespoons tomato paste
1 cup hot water or beef stock
Salt and black pepper
Optional: paprika or chili flakes
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Instructions
1. Roast the Eggplants
Roast the eggplants directly over a gas flame, grill, or in a very hot oven until the skins are charred and the flesh is soft.
Place them in a bowl, cover, and let steam for 10 minutes.
Peel off the skins and finely chop or mash the flesh. Set aside.
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2. Prepare the Eggplant Purée
Melt the butter in a saucepan over medium heat.
Add the flour and cook for 1–2 minutes, stirring constantly (do not let it brown).
Slowly add the warm milk, whisking to avoid lumps.
Cook until thick and smooth.
Add the mashed eggplant, cheese, salt, pepper, and nutmeg.
Stir well and keep warm on low heat.
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3. Cook the Meat
Heat oil or butter in a pan.
Sauté the onion until soft and translucent.
Add garlic and cook briefly.
Add the meat and brown on all sides.
Stir in tomato paste and cook for 1–2 minutes.
Add hot water or stock, season with salt and pepper.
Cover and simmer until the meat is tender and the sauce thickens (about 25–35 minutes).
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4. Serve
Spread the eggplant purée on a plate.
Spoon the meat and sauce over the top.
