Light hünkar beğendi: braised beef on aubergine cream

Ingredients

For 1 serving

• Beef stew meat140 g
• Eggplant300 g
• Onion60 g
• Tomatoes150 g
• Green bell peppers60 g
• Greek yogurt 2%60 g
• Grana Padano10 g
• Extra virgin olive oil10 g
• Nutmeg1 pinch
• Saltto taste
• Black pepperto taste

Contains: lactose,

In season: July – October

Method

1. Pat the stewing beef dry and cut it into 3 cm pieces if large. Chop the onion, deseed the green peppers and dice them, and chop the tomatoes.
2. Heat the extra virgin olive oil in a casserole over medium-high heat and brown the meat for 5 minutes, until golden on all sides. Add the onion and peppers and cook for 4 minutes, then the tomatoes, salt, black pepper and half a glass of water.
3. Cover and simmer over low heat for 1 hour, stirring now and then and adding a splash of water if needed, until the meat is tender and the sauce thick.
4. Meanwhile preheat a conventional oven to 220 °C, prick the aubergine and roast it whole for 40 minutes, turning halfway, until collapsed and the flesh very soft. Let it cool slightly, peel it and drain the flesh in a sieve.
5. Mash the flesh with a fork and warm it in a small pan over low heat for 3–4 minutes, stirring, with the Greek yoghurt, Grana Padano, nutmeg, salt and pepper, until smooth and hot.
6. Spread the aubergine cream on the plate and spoon the stew and its sauce on top.