Hunkar Begendi with Beef and Eggplant

1. Cut the meat into small cubes.

2. Heat a pot, add vegetable oil, and add the meat, stir until it changes color.

3. Cover the pot and cook until the meat releases and reabsorbs its juices.

4. If the meat is not tender, add a little boiling water and continue cooking until tender.

5. Add butter, then tomato paste, and stir a few times.

6. Add the peppers and continue sautéing.

7. Add the peeled and chopped tomatoes and cook until they are soft.

8. Finally, add salt and turn off the heat.

Eggplant

1. Roast the eggplants on the stove or in the oven.

2. After roasting, peel and chop them finely, and set aside.

3. In a large pan, melt the butter and oil.

4. Add flour and cook until fragrant.

5. Add the prepared eggplants and stir a bit.

6. Add the milk and adjust with more if needed for consistency.

7. Finally, add cheese and salt, then turn off the heat.

Serving

1. Place the eggplant puree on the plate first.

2. Add the meat on top.

3. Optionally, drizzle with melted butter.