Place the meat cubes in a large bowl. Add the tomato and capsicum, garlic and half of an onion.Season to taste with salt and pepper. Cover with plastic wrap and place in fridge for 6–12 hours to marinate.
Place a saucepan over medium heat, add olive oil, and saute the remaining until golden and tender. Add the lamb, green capsicum and tomato, butter and hot water. Increase heat to high, bring to boil, then reduce heat to low and sinner gently for 45 minutes, or until the lamb is tender, season to taste.
To make the eggplant puree, place the eggplant on open fire such as a charcoal barbecue, or gas stove. If using a gas stove, line the stove with foil to protect from dripping juice. Place the eggplant on a heavy metal rack and cook on high heat, turning occasionally until the skin of the eggplant is burnt and the flesh very tender (approx. 30 mins). Set the eggplant aside to cool, then cut in half lengthways, scoop out all flesh and mash.
In a separate saucepan over medium heat, melt 50 g butter, add flour and cook, stirring for 2 minutes. Whisk in the milk until smooth, then add mashed eggplant. Cook, stirring often for 6–7 minutes, or until thickened, adding kasar cheese in the final two minutes. To serve, divide the eggplant puree among plates, top with the lamb and scatter with parsley.
BON APPETIT !
150 g Veal Cubes
2 pieces eggplant
50 g Cheese
50 g Flour
1 glass of Milk
Original Recipe: Gaziantep