Hunkar beyendi

Hungar begendi is lamb stew served on a bed of creamy roasted eggplant puree. I found this recipe from website http://almostturkish.blogspot.com/2008/11/sultans-delight-hnkar-beendi.html. I made some changes. I wrote my changes below next to ingredients.

for the stew

1 lb stew lamb (preferably from leg)
1 onion, finely chopped
2 green chilies or bell pepper, finely chopped
I used jalapeno pepper instead of chili or bell pepper
2 tomatoes, petite diced

2 tbsp tomato paste
2-3 tbsp butter-I used vegetable oil
salt and pepper
fresh parsley-I didn't use it. 
1-1 1/2 cup hot water

for the eggplant puree
2 lb eggplant
2 tbsp  white flour
1 tbsp butter and 1 tbsp vegetable oil
1/2 cup grated Turkish hard mature cheese OR kashkaval cheese OR parmesan 
1 cup milk
juice of 1/2 lemon-I didn't use it.
salt and pepper
Preparation Method
-Heat butter in a pot and sautee the onions for a couple of minutes. Then add the meat. When browned on all sides, add green pepper or jalapeno pepper. Stir for a couple of minutes.
-Add tomato paste and stir for another couple of minutes.
-Add tomaoes and cook for 5 minutes.
-At this point add the hot water and let simmer until meat is tender, approximately an hour. Add more water if need be.
-Meanwhile, wash and prick the eggplants with a fork on at least two sides.
-Place eggplants oon gas burner or under broiler turning them frequently until eggplant is collapsed and skin is charred. You can also bake them until flesh is soft, but charred tastes better.
-Let cool and then peel eggplants and discard stems.
-Mash eggplant with the back of a fork in a bowl and mix with lemon juice.
-Heat butther in a pot. Add flour and stir constantly to make a roux on low heat.
-Warm the milk and add slowly. Whisk to make the mixture smooth. simmer for 4-5 minutes.
-Add eggplant puree and mix well.
-Add salt and black pepper, and cheese. Mix well. Simmer for another 2-3 minutes.
-Make a bed on a plate with eggplant puree and place meat on top of eggplant puree. Sprinkle with chopped parsley.