How to make
Hünkar beğendi - beef on an eggplant and bechamel sauce kanape.
Start by roasting the eggplant. Set aside on a strainer, allowing the excess juices to drain.
Continue by preparing the meat.
Heat the olive oil in a pot and saute the beef cut into chunks or stripes, until it turns golden brown. Add the diced onion and garlic.
Once the onion changes its color, add the finely chopped peppers and keep cooking.
After the peppers have softened, as well, add the tomato paste, the skinned and chopped tomatoes, and the water. Season with salt and pepper to taste and simmer, until the meat is ready and the sauce thickens to the desired consistency.
Prepare the eggplant kanape.
Skin the roasted eggplant and chop them finely by hand, or in a blender
Heat the butter at low heat, sift in the flour and cook while stirring constantly to avoid it from burning. Pour in the cold milk and keep stirring vigorously. Once the bechamel starts to thicken, add the eggplant and stir for 2-3 additional minutes.
Add the grated cheese, stir and set aside.
Season with salt and pepper and serve warm, by spreading the eggplant puree on a dish and adding the beef on top.
Enjoy your meal!
