Hunkar begendi

Method

Prick the aubergines and roast at 200°C for 40 minutes until soft, then scoop out the flesh and mash. Make a béchamel by melting butter, whisking in flour for 2 minutes, then gradually adding milk whilst stirring constantly until smooth and thickened; stir in the aubergine flesh, Gruyère, salt, pepper and nutmeg, then set aside. Heat olive oil in a heavy casserole and brown the meat in batches, then sauté the onion and garlic until soft, stir in tomato puree and cook for 1 minute. Return the meat to the casserole, add the red pepper and stock, then braise covered at 170°C for 1.5 to 2 hours until the meat is tender. Spoon the aubergine béchamel onto serving plates and top with the meat stew, finishing with a sprinkle of fresh parsley.