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Aubergine Puree Topped With Lamb Stew (hünkar Beğendi)
SBS18Ingredients
105Minutes
960Calories
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Ingredients
US|METRIC
4 SERVINGS
- 850 grams lamb (1 lb 14 oz boneless stewing, shoulder, shank or leg, cut into 2.5 cm, 1 in dice, excess fat removed)
- 1 onion (finely chopped)
- 1 pinch salt
- 4 garlic cloves (finely chopped)
- 3/4 Tbsp. tomato paste (Turkish, or concentrated tomato puree, paste)
- 2 fresh tomatoes (peeled, deseeded and roughly chopped)
- 1/4 tsp. dried thyme
- 1/4 tsp. dried oregano
- 200 mL hot water (7 fl oz/generous ¾ cup)
- 1 Tbsp. chopped flat leaf parsley
- 4 aubergines (large, eggplants, trimmed)
- 3/4 Tbsp. lemon juice
- 30 grams butter
- 30 grams flour (plain, all-purpose)
- 350 mL milk
- 60 grams kasseri (grated, parmesan, comté or other hard cheese)
- salt
- freshly ground black pepper
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NutritionView More
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960Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories960Calories from Fat550 |
| % DAILY VALUE |
| Total Fat61g94% |
| Saturated Fat29g145% |
| Trans Fat |
| Cholesterol195mg65% |
| Sodium570mg24% |
| Potassium2190mg63% |
| Protein52g |
| Calories from Fat550 |
| % DAILY VALUE |
| Total Carbohydrate52g17% |
| Dietary Fiber18g72% |
| Sugars20g |
| Vitamin A20% |
| Vitamin C45% |
| Calcium40% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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