Beef on eggplant puree

Ingredients for 1 servings:

• 350 g beef
• 1 m.-sized onion(s)
• 1 tbsp tomato paste
• 1 large tomato(s)
• salt and pepper
• 3 large eggplants
• 2 tbsp butter
• 2 tbsp flour
• 400 ml milk

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Hünkar Begendi – traditional Turkish dish

Dice the meat and fry in a pan with a little oil. Add the chopped onions and sauté briefly. Add the tomato paste, the finely chopped tomatoes, and a little salt and pepper, and simmer over low heat. Wash and dry the eggplants, and score them lightly on some sides. Fry them on a contact grill on all sides, turning frequently to ensure the eggplants are thoroughly cooked. Let them cool slightly and remove the skin. Chop the eggplant core into small cubes on a board. Melt the butter in a saucepan, add the flour, and fry briefly over medium heat. Add the eggplants and mix well. Finally, add the milk and stir constantly until creamy. Season to taste with salt. Spread the eggplant puree on a plate and spoon over the meat. Serve with natural yogurt, if desired.