Sultan’s Delight with Creamy Roasted Eggplant Purée

Sultan’s Delight with Creamy Roasted Eggplant Purée is one of the most refined dishes of Ottoman cuisine. This elegant meal consists of tender lamb or beef served over a smooth purée made from roasted eggplant and milk. With its rich flavor and impressive presentation, it has long been a favorite on special tables.

In this recipe, you will find the ingredients and step-by-step instructions needed to prepare this dish to perfection.

Ingredients

For the Meat:

• 500 g diced beef or lamb

• 1 large onion

• 2 tablespoons vegetable oil

• 1 tablespoon butter

• 2 tomatoes (grated)

• 1 tablespoon tomato paste

• 1 teaspoon salt

• 1 teaspoon black pepper

• 1 teaspoon red pepper flakes

• 1 cup hot water

For the Creamy Roasted Eggplant Purée:

• 4 roasted eggplants

• 2 tablespoons butter

• 2 tablespoons flour

• 1 cup milk

• 1 tea glass grated melting cheese

• 1 teaspoon salt

• 1 teaspoon black pepper

How to Make Sultan’s Delight

• Heat the vegetable oil and butter in a wide pot.

• Add the diced meat and sear over high heat.

• Add the chopped onion and continue sautéing.

• Stir in the tomato paste and grated tomatoes, cooking for a few more minutes.

• Add salt and spices, then pour in the hot water.

• Cook over low heat until the meat becomes tender.

Preparing the Creamy Roasted Eggplant Purée

• Peel the roasted eggplants and finely chop them.

• Melt the butter in a saucepan, add the flour, and cook until fragrant.

• Gradually add the milk while stirring continuously.

• Add the eggplants and stir until a smooth purée forms.

• Season with salt and black pepper, add the grated cheese, mix well, and remove from heat.

Serving Suggestions

Spread the creamy roasted eggplant purée onto a serving plate and top it with the cooked meat. Serve hot with rice pilaf or flatbread.

With this exquisite recipe, you can present your guests with a classic dish inspired by Ottoman cuisine. Enjoy!