Braised Lamb Stew Over Creamy Smoky Eggplant Puree

Name: Braised Lamb Stew Over Smoky Eggplant Puree
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Cuisine: Turkish
Ingredients: 600 g lamb cubes, alternatively use beef cubes; 300 g yellow onion, finely chopped, about 2 medium; 12 g garlic, minced, about 4 cloves; 45 ml olive oil, divided use; 450 g tomato, peeled and diced, about 3 medium; 15 g tomato paste, about 1 tablespoon; 475 ml water, hot, for simmering meat; 5 g salt, about 1 teaspoon; 2 g black pepper, freshly ground, about 1 teaspoon; 1000 g eggplant, about 4 medium; 14 g butter, about 1 tablespoon; 12 g all-purpose flour, about 1.5 tablespoons; 355 ml milk, whole milk preferred; 50 g kashkaval cheese, grated, substitute with medium cheddar or gruyere; 5 g salt, about 1 teaspoon; 2 g black pepper, freshly ground, about 1 teaspoon; 5 g fresh parsley, fresh, chopped for garnish

What You Need

Ingredients

4 servings

FAQ

Frequently Asked Questions

Simmering times vary based on the cut, but generally, 45 to 60 minutes over low heat in a covered pot is sufficient. Test a piece with a fork; it should yield easily without stringiness.

If lumps of flour form, remove the pan from the heat and vigorously whisk or use an immersion blender to smooth the base before stirring in the cheese.

A medium-aged cheddar, gruyere, or even a low-moisture mozzarella make excellent substitutes, providing the necessary melting quality and subtle tang.

The lamb stew can be made 1-2 days in advance, which often deepens its flavor. However, the eggplant puree is best made right before serving, as bechamel tends to congeal and separate when reheated.

While both feature meat served over roasted eggplant, Alinazik uses a cold or room-temperature base of roasted eggplant mixed with garlic yogurt, whereas this dish uses a hot, rich bechamel and cheese base.

Given its richness, serve it with a crisp tomato, cucumber, and onion salad dressed with lemon and olive oil, alongside warm crusty bread to mop up the savory sauce.

The braised meat portion freezes exceptionally well in an airtight container for up to 3 months. The eggplant bechamel puree does not freeze well and should always be made fresh.

Yes, beef chuck or stewing beef works perfectly. You may need to extend the simmering time by 15 to 30 minutes to achieve the same melt-in-your-mouth texture.

Step By Step

Instructions

Prep Work
Roasting the Eggplants
Get your oven preheating to 200°C (400°F). Poke the eggplants all over with a fork so steam can escape without bursting them, then set them on a baking sheet and roast for about 20 minutes until the skins look properly charred and the bodies slump down soft. Pop them straight into a bowl while they are steaming hot and seal it up tight with plastic wrap; letting them sweat for 15 minutes makes slipping the skins off an absolute breeze.
2 1/4 lb eggplantBaking sheetMixing bowlPlastic wrap
Cooking the Stew
Browning the Meat and Aromatics
Warm your olive oil in a heavy-bottomed pot set over medium heat. Toss in the yellow onion and cook until it is nice, soft, and translucent, then add the minced garlic alongside your lamb cubes. Let the meat get deeply browned on all sides, which locks in that gorgeous savory base before any of the acidic ingredients hit the pot.
3 tbsp olive oil11 oz yellow onion12 g garlic1 1/3 lb lamb cubesHeavy-bottomed pot
Simmering the Stew Low and Slow
Stir the tomato paste, diced tomato, salt, and black pepper right into the browned meat, giving it a couple of minutes until the kitchen smells amazing. Pour in the hot water, pop a tight-fitting lid on the pot, and turn the heat down low. Let it all simmer gently for 45 to 60 minutes, or until the lamb is fork-tender and the sauce has reduced down to a beautifully thick, rich consistency.
15 g tomato paste16 oz tomato5 g salt2 g black pepper2 cup waterHeavy-bottomed pot
Making the Puree
Whipping Up the Eggplant Bechamel
Melt your butter in a saucepan over medium-low heat and whisk in the all-purpose flour, letting it toast for about a minute until you catch a warm, nutty aroma. Toss in the peeled, chopped roasted eggplant, then pour the milk in slowly while whisking constantly so no stubborn lumps form. Sprinkle in the salt and black pepper, keeping it on the heat until it thickens into a dreamy, creamy puree.
14 g butter12 g all-purpose flour2 1/4 lb eggplant1 1/2 cup milk5 g salt2 g black pepperSaucepanWhisk
Finishing Touches
Melting in the Cheese
Pull the saucepan off the heat as soon as the eggplant puree has thickened up nicely. Fold in the grated kashkaval cheese, letting the residual heat gently melt it right into the bechamel so the dairy stays smooth and does not risk separating or turning greasy.
1 3/4 oz kashkaval cheeseSaucepan
Serving
Plating Up and Serving
Spoon out a warm, generous pillow of the loose eggplant puree onto each plate. Ladle a hearty helping of the braised lamb along with its savory tomato sauce right on top, scatter over some freshly chopped parsley for a pop of freshness, and bring it straight to the table while it is piping hot.
5 g fresh parsley

You will want to get the lamb stew going right away so the meat has plenty of time to turn wonderfully melt-in-your-mouth tender. As it simmers gently, the onion, garlic, and tomato break down into a luscious, rich sauce.

While that bubbles away, roast your eggplants until their flesh is completely soft and fold them into a silky béchamel made from butter, flour, and milk. Give the flour just a minute in the pan so you do not get any raw taste, and pour the milk in slowly while whisking continuously. Melt in the cheese right at the end, then ladle the hearty lamb over the warm, smoky puree. Keep in mind that béchamel sets up as it cools, so plate everything up right when you are ready to eat.