Version from Turkey
hünkârbeğendi — Turkey
An Ottoman-era Turkish dish of smoky eggplant purée thickened with béchamel and topped with cubes of braised lamb or beef.
- 30 min
- Prep
- 50 min
- Cook
- 4
- Servings
- Medium
- Difficulty
Hünkârbeğendi pairs a smoky eggplant purée with cubes of braised meat set on top, the name meaning roughly 'the sovereign was pleased' in Turkish. The purée is enriched with a béchamel-style sauce, giving it a creamy texture unlike a plain roasted eggplant mash.
It is reported from the cooking of the Ottoman court and remains widespread in Turkey today, served in homes and restaurants as a dish that pairs a rich vegetable base with meat rather than treating the two separately.
Preparation starts with grilling whole eggplants directly over a flame until the skin blackens and the flesh turns soft and smoky, then scooping out the flesh and mashing it. A butter-and-flour roux is cooked with milk into a light béchamel, and the eggplant is folded into it with a little cheese, forming a smooth, spreadable purée. Separately, cubes of lamb or beef are browned and simmered with tomato until tender, then spooned over the purée to serve.
What distinguishes this version from a plain eggplant salad or a simple meat stew is the combination itself: the béchamel-bound purée cushions the richer, tomato-braised meat on top, a pairing kept together as one dish rather than served as separate courses.
Preparation
Grill the eggplants over an open flame, turning them, until the skin blackens and the flesh softens.
Peel the eggplants, scoop out the flesh and mash it, discarding the charred skin.
Brown the meat cubes with chopped onion, then stir in tomato paste and chopped tomato and simmer until tender.
Melt the butter, whisk in the flour, then gradually add the milk to make a smooth béchamel.
Fold the mashed eggplant and grated cheese into the béchamel and cook gently until thick and smooth.
Spread the eggplant purée on plates and spoon the braised meat and its sauce on top to serve.
