KEBAP WITH EGGPLANT (HUNKAR BEGENDI)

Ingredients:

Serves 4 People

1,5 water glass of milk

1 tblsp flour

2 eggplants

2 tblsp of butter

salt

3 tblsp grated koshar cheese

1 onion

1 tblsp tomato sauce

500 gr lamb or cow meet sliced into small chuncks

How to Cook:

Grade the onion and filter its water to a cup. Put the meat in a pot with grated onion and its water and stir. Keep it in the freezer for about 6 hours. melt the butter in a pot and cook the meat in it. Mix the tomato sauce with a little water and add it to the pot with a little salt. Cook
until the meat is softened. Grill the eggplants in stove. Get rid of the outer shell and let it sit in
lemoned water for about 10 minutes. Melt a tblsp of butter in a pot add the flour and let it cook by constantly stiring until it's yellow. Get it out of the stove and add the eggplants of which you've taken out the water by squeezing. Add a bit of salt and mash them with butter and grated koshar cheese and add the milk and stir well. First put this mixture to the plate and add the meat on top. If you'd like you may add tomatoes and fresh pepper on the side as well.