Hünkar Beğendi

Instructions

1. 1 Char whole eggplants directly over a gas flame or under a broiler, turning frequently, until the skin is blackened completely.
2. 2 Peel charred eggplants, chop the smoky flesh, and set aside while preparing the lamb stew and the béchamel base separately.
3. 3 Brown lamb cubes in olive oil in a heavy pot, add onions and cook five minutes, then add tomato paste and grated tomatoes.
4. 4 Add bay leaves and enough water to cover, then braise on low heat for ninety minutes until the lamb is fork-tender throughout.
5. 5 Make béchamel by melting butter, stirring in flour, adding warm milk gradually, then folding in mashed eggplant and grated cheese.
6. 6 Spoon the smoky eggplant puree onto plates, top with braised lamb and its sauce, and garnish with fresh parsley before serving.