|Onion||2 large size||250 grams|
|Chopped lamb meat||750 grams|
|Tomatoes||2 medium size||250 grams|
|Salt||2½ teaspoons||15 grams|
|Black pepper||¾ teaspoon||15 grams|
|Water (hot)||1 cup||200 grams|
|Eggplants||6 medium size||1 kg|
|Margarine||5 tablespoons||30 grams|
|Flour||5 tablespoons||30 grams|
|Milk (hot)||2½ cups||500 grams|
|Hard cheese (shredded)||1 cup||80 grams|
Wash the vegetables. Peel the onions, wash and chop finely, place in a saucepan together with meat. Cover and braise over low heat for 40-45 minutes. Chop the tomatoes into half centimeter cubes and add to the meat with 1 ½ teaspoon salt, black pepper and water, stir and continue cooking until the meat is tender. Dry the eggplants and barbecue them over heat, turning occasionally. Peel the skin, cut off the stems and finely chop. Place flour and margarine in a non-stick saucepan and lightly brown for 2-3 minutes. Add the eggplants and the remaining salt. Add the milk slowly and stir continuosly, cook for 7-8 minutes. Add the shredded cheese, stir once more and turn off the heat. Place on a serving dish, make a slight hollow in the middle, place the meat in the center, and pour the cooking liquid over the dish.
Nutritional Value (in approximately one serving):
Energy 539 cal, Protein 30.4 g, Fat 37.0 g, Carbohydrates 21.3 g, Calcium 120 mg, Iron 3.26 mg, Phosphorus 406 mg, Zinc 5 mg, Sodium 1210 mg, Vitamin A 808 iu, Thiamine 0.30, Riboflavin 0.48 mg, Niacin 7.41 mg, Vitamin C 11 mg, Cholesterol 108 mg.
Hunkar Begendi is served as the main course at lunch or dinner. A cold served vegetable dish with olive oil would be an appropriate second course. When the puree is being prepared, ¼ teaspoon shredded coconut can be added if desired.