Eggplant Puree & Tomato Stew – Hunkar Begendi

A delicious Ottoman style comfort food!

Ingredients

Stew

  • 2 onions, finely diced
  • 1/4 cup olive oil
  • 1 pound stew meat
  • 5 garlic cloves, minced
  • 1 tbsp tomato paste
  • 16 oz grated tomatoes
  • 2 cups bone broth
  • 1 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp pepper

Eggplant Puree

  • 2 tbsp butter
  • 2 tbsp corn flour
  • (1)16 oz can of roasted eggplant
  • 1 1/2 cups milk
  • 1 tsp salt
  • 1 tsp pepper
  • 1 cup mozzarella cheese

Instructions

  1. Saute the onions in oil for 5 minutes.
  2. Add the garlic & meat, and saute for another 10 minutes.
  3. Add in the remaining stew ingredients & simmer for 35 minutes, until thickened.
    • You might want to partially cover the pot 15 minutes into simmering!
  4. For the puree, melt the butter & flour together.
  5. Add in the remaining puree ingredients, and simmer until the cheese is completely melted into the puree.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s