Hünkar Beğendi, Beef & Aubergine

📝 Ingredients

• 600 g braising beef (chuck), cut into 2 cm cubes
• 1 brown onion (about 120 g) + 2 garlic cloves
• 1 green pepper (about 150 g)
• 1 tin chopped tomatoes (400 g) + 1 tbsp tomato purée
• 1 tbsp olive oil
• 1 beef stock cube + 300 ml hot water
• 4 aubergines (about 300 g each)
• ½ lemon (juice)
• 20 g unsalted butter + 25 g plain flour (for the béchamel)
• 350 ml semi-skimmed milk
• 40 g grated Parmesan
• Salt, black pepper, 1 pinch of nutmeg
• 4 sprigs fresh parsley (to serve)

🍴 Utensils

• Flameproof casserole dish with lid
• Saucepan
• Whisk
• Baking tray
• Colander
• Kitchen knife

📖 Steps

1. Preheat the oven to 220 °C. Prick the whole aubergines with a fork in 5 or 6 places, or they may burst, then roast them for 45 to 50 minutes on the baking tray, turning them halfway through, until the skin is wrinkled and the flesh very soft.
2. Meanwhile, peel and slice the onion, chop the garlic and cut the deseeded pepper into small dice. Pat the beef cubes dry with kitchen paper: damp meat boils in its own juices instead of browning.
3. Heat the oil in the casserole dish over high heat and sear the beef in two batches, 4 to 5 minutes per batch, until well browned on all sides. Don't stir too much, so a crust can form. Set aside on a plate.
4. Lower to medium heat, put the onion and pepper in the casserole dish and sweat them for 5 minutes, scraping up the browned bits from the bottom. Add the garlic and tomato purée, stir for 1 minute, then return the beef with the chopped tomatoes and the stock cube dissolved in 300 ml hot water.
5. Bring to a simmer, cover and leave to simmer gently over low heat for 1 hr 15 min to 1 hr 30 min, stirring from time to time, until the meat is meltingly tender and can be crushed with a fork. Remove the lid for the last 10 minutes if the sauce is too runny, then season with salt and pepper.
6. When the aubergines have cooled slightly, cut them open and scoop out the flesh with a spoon. Put it in the colander and press lightly to remove the bitter liquid, then chop it finely with a knife and drizzle with the juice of the half lemon so it stays pale.
7. For the béchamel, melt the butter in the saucepan over medium heat, add the flour and whisk for 1 minute without letting it colour. Gradually pour in the cold milk, whisking constantly to avoid lumps, then cook for 5 minutes until the sauce coats the spoon.
8. Add the aubergine flesh to the béchamel and cook for 5 minutes over low heat, stirring, until you have a thick, creamy purée. Off the heat, stir in the Parmesan and nutmeg, then season with salt and pepper.
9. Spread a generous layer of aubergine purée on each plate, make a slight hollow in the centre and spoon in the beef with its sauce. Sprinkle with chopped parsley and serve piping hot.