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Hunkar Begendi (Eggplant Puree With Meat Squares)

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Anonymous (not verified)
Ingredients
  Veal/Lamb 2 Pound (Cut Into 0.5-Inch Cubes)
  Corn oil 1⁄2 Cup (8 tbs)
  Onion 1 Large, sliced
  Tomato 1 Large, chopped
  Beef bouillon cubes 2
  Water 1⁄2 Cup (8 tbs)
  Eggplant 1 Large
  Butter 1 Tablespoon
  Chopped parsley 2 Tablespoon, garnish
  Salt To Taste
  Pepper To Taste
Directions

In a skillet saute the meat in the heated corn oil for about fifteen minutes.
Add the onion and saute for ten minutes longer.
Stir in the tomato.
Cover and simmer until the meat is tender, about forty-five minutes to one hour.
Add salt and pepper to taste.
Dissolve the beef bouillon cubes in the water.
Pour into the meat mix- ture and simmer fifteen minutes more.
Keep hot.
Meanwhile, wash and prick the eggplant.
Place on a foil-lined pie plate and bake at 400 degrees until soft and the skin is charred.
Cool.
Remove the skin.
Slice the pulp and then mash well.
Saute the pulp in the butter.
Spread the mashed eggplant in the center of a serving platter.
Spread with the meat mixture.
Garnish with the chopped parsley and serve hot.
If you are in a hurry, use sauteed ground meat instead of the cubed meat to shorten cooking time.

Recipe Summary

Cuisine: 
Asian
Course: 
Side Dish
Method: 
Baked

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