This is a classic Ottoman dish I learnt at a cooking school in Istanbul. The name translates into "Sultan's Delight".
Preparing the meat:
- heat oil on high heat, add meat and brown (if any liquid escapes the meat, allow to evaporate before proceeding)
- add by leaves, onion, garlic, carrots and bell pepper
- cook for a couple of minutes and then add chili, tomato, bell pepper paste and pepper to taste
- cover the pan and simmer for 10-15 minutes
- add salt once cooked
Preparing the puree:
- remove the leaves from the end of the eggplant and pierce several times with a fork
- cook over gas flame or charcoal until soft on the inside and charred on the outside
- remove the skin of the eggplant by holding it vertical and using a small knife to peel away the charred skin in long strips (make sure to remove all charred material as this could ruin the flavor of the puree)
- scoop out all the flesh, place in a bowl and allow to cool
- melt butter with a small amount of oil in a saucepan and stir in flour to make a roux
- cook briefly, pour in milk while constantly stirring and, once thickened, add cheese and eggplant.
- add salt to taste
- divide eggplant puree over six plates and place meat and some sauce in the center
- serve with grilled tomato quarters and grilled green pepper
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (889g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 676 | ||
Calories from Fat: 381 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 42.4g | 56 % | |
Saturated Fat 15.3g | 77 % | |
Monounsaturated Fat 17.7g | ||
Polyunsanturated Fat 6.2g | ||
Cholesterol 120.4mg | 37 % | |
Sodium 169.8mg | 6 % | |
Potassium 1975.9mg | 52 % | |
Total Carbohydrate 40.6g | 12 % | |
Dietary Fiber 15.8g | 63 % | |
Sugars, other 24.8g | ||
Protein 38g | 54 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 676
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