Hunkar Begendi Recipe

Preparation Steps

1. 1

   Prepare the Eggplant Puree

   Preheat the oven to 200°C (400°F). Prick the eggplants with a fork and bake them in the oven for about 30-40 minutes until soft. Remove from the oven, cool slightly, and scoop out the flesh into a bowl. Discard the skins.

2. 2

   Cook the Meat

   In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent. Add the cubed lamb or chicken and cook until browned on all sides.

3. 3

   Add Flavor

   Stir in the tomato paste, salt, black pepper, and paprika. Mix well and let it cook for another 10 minutes, adding a little water if necessary to keep it moist.

4. 4

   Make the Eggplant Puree

   In a separate saucepan, melt the butter and add the baked eggplant flesh. Cook for a few minutes, then stir in the milk to create a smooth puree. Cook until heated through and creamy. If desired, mix in grated cheese until melted.

5. 5

   Serve

   To serve, place a generous portion of the eggplant puree on a plate and top with the cooked lamb or chicken. Drizzle with remaining olive oil if desired.