Semra Eksioglu, from Istanbul, Turkey, visiting in Traverse City, sent in today's recipe.
"Turks are very fond of eggplant meals," she said. "I hope your readers try and enjoy this very delicious meal."
While this recipe calls for beef or lamb, Semra has also made it with chicken.
The Sultan Liked It
2 lbs. boneless beef or lamb chunks (small cubes)
2 c. water
1 onion, diced
1 green pepper, chopped
1 large tomato, diced
1 garlic clove, sliced
1 T. tomato paste
2 big Italian eggplant
3 T. butter
2 T. flour
1 c. milk
Salt and pepper to taste
2 T. mozzarella, grated
Brown meat and add onion, tomato, garlic, green pepper, tomato paste and water. Cook on medium heat until meat is tender and there's a little bit of water left. If needed, add more water.
Heat oven on broil. Make holes in eggplant with a fork. Broil eggplant, turning frequently until eggplant is collapsed and skin is charred, about 30 minutes. When they are cooked, peel all the skin and cut the stems. Remove any hard pulp from inside.
Melt butter in a pan and add flour, stirring for five minutes. Add broiled eggplant. Continue mashing and cooking. Add milk, salt and pepper. After milk is absorbed, add cheese. Stir. Put eggplant puree on a serving plate. Top in the center with meat. Serve warm.
Share your favorite recipe with fellow food lovers, and we'll send you an apron. Please provide recipe, along with your name, mailing address, phone number and some details on you, where you got the recipe and why you like it, to: Recipe of the Week, Record-Eagle, 120 W. Front, Traverse City, MI 49685; fax (231) 946-8632; or email firstname.lastname@example.org. We'll send a Record-Eagle apron to those whose recipes are printed.