Hünkar Beğendi (Turkish Lamb Stew over Smoky Eggplant Purée)

In a pot, cook the diced and rinsed beef in its own juices. Add half a tea glass (about 50 ml / 3 tbsp + 1 tsp) of vegetable oil, 2 finely chopped long green peppers, and 1 diced onion, then sauté everything together. Add 1 diced tomato and 1 tablespoon of salça (Turkish tomato/pepper paste) and stir to combine. Add water to just cover and 1 dessert spoon (about 2 tsp) of salt, then cook until done. Meanwhile, melt 1 tablespoon of butter in a separate pan and, just before it is fully melted, add 2 tablespoons of flour and sauté until lightly golden. Add 6 fire-roasted and chopped eggplants and 2 water glasses (about 400 ml / 1¾ cups) of milk, then cook while mashing everything together into a smooth purée. To serve, spoon the eggplant purée (beğendi) around the edges of the plate and place the braised beef in the center. Enjoy your meal…