Hünkar Beğendi

Char whole eggplants directly over a gas flame or under a broiler, turning frequently, until the skin is blackened completely.

Peel charred eggplants, chop the smoky flesh, and set aside while preparing the lamb stew and the béchamel base separately.

Brown lamb cubes in olive oil in a heavy pot, add onions and cook five minutes, then add tomato paste and grated tomatoes.

Add bay leaves and enough water to cover, then braise on low heat for ninety minutes until the lamb is fork-tender throughout.

Make béchamel by melting butter, stirring in flour, adding warm milk gradually, then folding in mashed eggplant and grated cheese.

Spoon the smoky eggplant puree onto plates, top with braised lamb and its sauce, and garnish with fresh parsley before serving.