Ingredients

• 4 piece large eggplants
• 600 g lamb shoulder, cubed
• 2 piece onions, diced
• 2 tbsp tomato paste
• 400 g canned tomatoes, crushed
• 60 g butter
• 3 tbsp all-purpose flour
• 500 ml whole milk
• 100 g kashkaval cheese, grated
• 3 tbsp olive oil
• 3 clove garlic cloves, minced
• 2 piece bay leaves
• 1 tsp sweet paprika
• 1 tsp salt
• 1 tsp black pepper

Instructions

1. Char the eggplants

   Place whole eggplants directly over high gas flame or under broiler for 15-20 minutes, turning every 5 minutes until skin is completely charred and flesh feels very soft when pressed. The skin should be black and blistered all over. Do not puncture the skin before roasting as this prevents proper smoking.

2. Prepare eggplant flesh

   Let charred eggplants cool for 10 minutes, then carefully peel away all blackened skin under cold running water. Mash the smoky flesh with a fork until completely smooth, removing any remaining skin pieces. Do not use a blender as this makes the puree too watery.

3. Brown the lamb

   Heat olive oil in a heavy pot over medium-high heat for 2 minutes. Add cubed lamb and brown for 8-10 minutes, turning pieces until all sides are golden brown and caramelized. Do not overcrowd the pot or the meat will steam instead of browning.

4. Build the stew base

   Add diced onions to the browned lamb and cook over medium heat for 5-6 minutes until softened and translucent. Stir in minced garlic, tomato paste, and paprika, cooking for 2 minutes until fragrant and the paste darkens slightly. Do not let the garlic burn or it will taste bitter.

5. Braise the lamb

   Add crushed tomatoes, bay leaves, salt, and pepper to the pot. Bring to a boil over high heat, then reduce to low heat and simmer covered for 45-60 minutes until lamb is fork-tender and sauce has thickened. Do not rush this step as tough meat will ruin the dish.

6. Make the roux

   In a separate saucepan, melt butter over medium-low heat for 1 minute. Whisk in flour and cook for 3-4 minutes, stirring constantly, until the mixture turns light golden and smells nutty. Do not let it burn or the sauce will be bitter.

7. Create the sauce

   Gradually whisk warm milk into the roux over medium-low heat, adding it slowly in small amounts for 8-10 minutes until completely smooth and thickened to coat a spoon. The sauce should have no lumps and a creamy consistency. Do not add milk too quickly or it will curdle.

8. Finish the puree

   Fold the mashed eggplant into the white sauce over low heat for 3-4 minutes until well combined. Remove from heat and stir in grated cheese until melted and smooth, about 2 minutes. The puree should be creamy and hold its shape. Do not overheat or the cheese will become stringy.

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