Description
A luxurious Ottoman-inspired dish made with tender lamb stew served atop a creamy roasted eggplant and béchamel purée—rich, comforting, and deeply flavorful.
Ingredients
Units
Scale
- 500g lamb shoulder or leg, cubed
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 large tomato, grated
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- 1 cup water or beef stock
- Fresh parsley for garnish
- 2 large eggplants
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk, warm
- 1/2 cup grated kashar or mozzarella cheese
- Salt and pepper to taste
Instructions
- Roast eggplants directly over open flame or in a 425°F (220°C) oven until skin is charred and flesh is soft (about 25 minutes). Let cool, then peel and finely mash. Set aside.
- In a pot, heat olive oil and sauté onions until translucent. Add garlic and stir for 1 minute.
- Stir in tomato paste, grated tomato, and cumin. Cook until tomatoes are soft.
- Add lamb, season with salt and pepper, and cook until browned. Add water or stock. Simmer covered for 45–60 minutes until meat is tender and sauce thickens.
- In a separate saucepan, melt butter and whisk in flour to create a roux. Gradually add warm milk, whisking until smooth and thickened.
- Stir in mashed eggplant and cheese. Season with salt and pepper. Cook for another 3–4 minutes until creamy.
- To serve, spoon the eggplant béchamel onto a plate and top with lamb stew. Garnish with fresh parsley. Optional: Serve with roasted green peppers.
Notes
- For an authentic smoky flavor, roast eggplants over an open flame.
- Kashar cheese is traditional, but mozzarella or a mild melting cheese works as a substitute.
- The béchamel can be prepared in advance and reheated before serving.
- Serve with rice or crusty bread to soak up the delicious sauce.
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 6g
- Sodium: 420mg
- Fat: 34g
- Saturated Fat: 14g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 105mg
