Hünkar Beğendi (Smoked Eggplant Puree with Lamb Stew)

A truly decadent and comforting Turkish dish featuring a smoky eggplant puree topped with a rich and flavorful lamb stew. Hünkar Beğendi translates to 'The Sultan liked it,' hinting at its regal and satisfying nature.

Prep Time

30 minutes

Total Time

3 hours

Calories

785 kcal

Difficulty

Medium

Equipment

4 items

Cost

£4.72/serving

Season:

☀️ Summer

Meal Type:

Dinner

Cuisine:

British

Main Ingredient:

Lamb•Eggs

Mood:

Comfort Food

Ingredients

Servings

2largeEggplants(Choose firm, heavy eggplants)

£3.00

2tablespoonsOlive Oil(For roasting the eggplants)

£0.20

2tablespoonsButter(For the eggplant puree)

£0.25

2tablespoonsAll-Purpose Flour(For thickening the eggplant puree)

£0.05

1cupMilk(Whole milk is recommended for richness)

£0.30

0.5cupGrated Kashar Cheese (or mozzarella)(Adds a creamy and cheesy element. Kashar is traditional but mozzarella works as a substitute)

£1.50

to tasteSalt

£0.01

to tasteBlack Pepper(Freshly ground is best)

£0.02

1.5lbsLamb Stew Meat(Cut into 1-inch cubes)

£9.00

2tablespoonsOlive Oil(For browning the lamb)

£0.20

1largeOnion(Chopped)

£0.40

1mediumGreen Bell Pepper(Chopped)

£0.50

1mediumRed Bell Pepper(Chopped)

£0.60

4clovesGarlic(Minced)

£0.15

2tablespoonsTomato Paste(Adds richness and color)

£0.10

1canCanned Diced Tomatoes(Undrained)

£0.80

1teaspoonDried Oregano

£0.05

0.5teaspoonDried Thyme

£0.05

1Bay Leaf(Adds depth of flavor)

£0.05

2cupsBeef Broth (or Lamb Broth)(Low sodium preferred)

£0.60

0.5cupRed Wine (optional)(Dry red wine adds complexity)

£1.00

to tasteSalt

£0.01

to tasteBlack Pepper

£0.02

Total Cost

£18.86

£4.72 per serving

Instructions

1.
**Eggplant Puree (Hünkar Beğendi):**
2.
1. Preheat oven to 400°F (200°C). Pierce eggplants several times with a fork. Rub with olive oil and place on a baking sheet. Roast for 45-60 minutes, or until the skin is blackened and the eggplant is very soft. Alternatively, you can grill or smoke the eggplants over an open flame until blackened. This imparts a more intense smoky flavor.
3.
2. Let the eggplants cool slightly. Then, peel off the skin and discard. Chop the eggplant flesh roughly.
4.
3. In a saucepan, melt butter over medium heat. Add flour and cook for 1-2 minutes, stirring constantly, until golden brown.
5.
4. Gradually whisk in milk until smooth and there are no lumps.
6.
5. Add the chopped eggplant, salt, and pepper. Cook for 5-7 minutes, stirring constantly, until the mixture thickens and becomes creamy.
7.
6. Stir in the grated kashar cheese (or mozzarella) until melted and combined. Set aside and keep warm.
8.
**Lamb Stew:**
9.
7. Heat olive oil in a large pot or Dutch oven over medium-high heat. Season the lamb with salt and pepper.
10.
8. Brown the lamb in batches, ensuring not to overcrowd the pot. Remove the lamb and set aside.
11.
9. Add onion, green bell pepper, and red bell pepper to the pot and cook until softened, about 5-7 minutes.
12.
10. Add garlic and tomato paste. Cook for 1 minute more, stirring constantly.
13.
11. Deglaze the pot with red wine (if using), scraping up any browned bits from the bottom.
14.
12. Return the lamb to the pot. Add diced tomatoes, oregano, thyme, bay leaf, and beef broth (or lamb broth).
15.
13. Bring to a boil, then reduce heat to low, cover, and simmer for 2-2.5 hours, or until the lamb is very tender.
16.
14. Remove the bay leaf. Season with salt and pepper to taste.
17.
**To Serve:**
18.
15. Spoon a generous amount of the smoked eggplant puree onto each plate.
19.
16. Top with the rich lamb stew.
20.
17. Garnish with fresh parsley, if desired. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (450g)

785 kcal / 3284 kJ

Carbs

35g

13% of RDA

Fat

45g

64% of RDA

Protein

55g

110% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

14 g

16% of RDA

Sodium

650 mg

28% of RDA

Saturated Fat

18 g

90% of RDA

Chef's Tips

For a more intense smoky flavor, use a kitchen torch to char the eggplant skins after roasting.

Adjust the amount of milk in the eggplant puree to achieve your desired consistency. It should be smooth and creamy, but not too runny.

You can prepare the eggplant puree and lamb stew ahead of time and reheat them separately before serving.

Serve with crusty bread or rice to soak up the delicious sauce from the lamb stew.

Cooking Equipment

Oven

Stove

Large Pot or Dutch Oven

Blender or Food Processor

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a more intense smoky flavor, use a kitchen torch to char the eggplant skins after roasting.

Adjust the amount of milk in the eggplant puree to achieve your desired consistency. It should be smooth and creamy, but not too runny.

You can prepare the eggplant puree and lamb stew ahead of time and reheat them separately before serving.

Serve with crusty bread or rice to soak up the delicious sauce from the lamb stew.

Hünkar Beğendi (Smoked Eggplant Puree with Lamb Stew)

Ingredients

Instructions