½ lamb cut into small pieces
6 eggplants (long type)
2 onions, minced
2 tomatoes, peeled and diced
1 c milk
3 c water
5 T butter
1 c grated kashar cheese
2 T flour
5-10 sprigs parsley
Salt, pepper

In 1 T of oil, sauté onions and brown the meat. Add the tomatoes and cook further. Add salt and pepper, and 3 c water, reduce heat, cover and simmer. Meanwhile, cook eggplants on grill or over a gas flame. Remember to pierce the eggplants once before cooking in this manner or they will explode. When they are completely soft, remove their peels and beat them with a mixer and puree. Heat the remaining oil in a pan, add the flour and toast lightly. Add the eggplant puree and milk.

 Add salt, and cook, stirring until the mixture thickens well. Just before removing from the flame, add the cheese and stir until it is melted and mixed well. Place some of the eggplant mixture on a plat, and make a shallow well in the center, put the hot meat mixture in the middle, garnish with parsley and serve immediately.

Turkish Cuisine