Hünkâr Beğendi (Lamb Stew on Smoky Eggplant Purée)

Method

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1. 1For the stew, heat the oil in a pot and add the meat. Let it release its juices, then dry out and brown, about 10 minutes. Add the onion, garlic and peppers and cook for 5 minutes.
2. 2Stir in the tomato paste for 1 minute, then add the tomatoes, hot water, salt and pepper. Cover and simmer gently for 60-75 minutes, until the meat falls apart with a fork and the sauce is thick.
3. 3Meanwhile, prick the eggplants a few times and char them over a gas flame, on a grill or under a 230 °C oven grill, turning often. They're done when the skins are completely blackened and they collapse, soft, in 20-30 minutes.
4. 4Peel the eggplants and drop the flesh into water with the lemon juice for 5 minutes to keep it from darkening. Squeeze out as much liquid as you can and chop finely with a knife.
5. 5For the purée, melt the butter in a pot, add the flour and cook over low heat for 2-3 minutes until fragrant but still pale. Add the eggplant and stir for 2 minutes.
6. 6Add the warm milk gradually, whisking constantly. Cook for 5-6 minutes into a smooth, creamy purée, then stir in the cheese, salt and nutmeg until the cheese melts.
7. 7Spread the hot purée on a serving plate, make a slight well in the center and spoon the stew and its sauce on top. Serve immediately.