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For the lamb:
750gr boneless medium diced stewing Lamb
1 sliced Onion
1 large deseeded and diced Tomato
1 tablespoon of tinned chopped Tomato
1 chopped Cubanelle or long Green Pepper
1 sliced clove of Garlic
480ml of Water
Pinch of Salt
Pinch of Pepper
For the aubergine:
1kg of Aubergines
720ml Water mixed with juice of ½ Lemon and 1 tablespoon of Salt
2 tablespoons grated Mozzarella Cheese
3 tablespoons of Butter
240ml of Milk
2 tablespoons of Flour
Pinch of Salt
Pinch of Pepper

How to prepare

Place the lamb in a pan with 480ml of water and dredge the foam from the surface as it forms.
When most of the water has evaporated add the onion and garlic and cook for 5 minutes.
Add the pepper, tomato, tinned tomato, salt and pepper cover and cook for 15 minutes.
If the mixture becomes dry add more water.
Pre-heat the grill. Pierce holes in the aubergines with a fork to help them soften and grill better.
Place them on an oven tray and grill for 35 minutes until they soften turning them occasionally.
Peel with a knife, cut the tops off and remove any large and hard pulp from inside.
Place the water with lemon juice and salt in a large bowl and add the aubergines to stop them discolouring.
Leave for 3-4 minutes then drain and squeeze with your palms.
Melt the butter, add the flour, salt and pepper and constantly stir with a wooden spoon until well incorporated.
Add the aubergines and mash with a fork, then slowly add the milk and beat with a small egg whisk making sure there are no large pieces of aubergine left.
Add the mozzarella and beat again.
Place the mashed aubergines on a serving plate leaving the centre empty and then spoon the lamb into the centre.
Serve while still warm.
The Turkish name for this dish is Hunkar Begendi

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