Ingredients:

• 1 1/2 kg Leg of lamb in portions
• 2 onions finely chopped
• 6 tbsp of olive oil
• 6 tomatoes grated
• 1 tbsp of tomato paste
• 2 cups of water
• 1 tsp of sugar
• 1-2 cinnamon sticks
• 1-2 bay leave
• Salt and pepper to taste

Ingredients of aubergine béchamel:

• 1 kilo of flask aubergines
• 3 cups of milk
• 1 cup of cream of milk with low fat
• 4 tbsp full of butter
• 4 tbsp full of flour
• 1 deep dish various yellow cheeses grated (Kaseri, Graviera sweet, Regato)
• 2 tbsp full of lemon juice
• 1/4 tsp of nutmeg
• Salt and white pepper to taste

For 4-5 servings

Notes:

• Almost all foods have behind them a small or a big history.
• Each creation however hides behind it something that it has to do with its creator. ~ Chioungkiar, therefore, was a Sultan – that as all Sultans they always asked for something exceptional for their table.
• He asked from the cook to prepare for him a wonderful meal.
• The inspiration of the cook was justified and the Sultan was very enthusiastic about it.
• “Begienti” however, in Turkish means “he liked”.
• On our recipe now, the aubergines should be cooked on the coal, in order to have the right flavour, that is to say be a little smoked.
• In the apartment it is little difficult to have charcoals and for this reason I propose the solution with the camping-gas grill.

Method:

• In a skillet pour the olive oil and sauté the chopped onions until translucent.
• Add the meat portions to the skillet and sauté on all sides.
• Add the grated tomatoes, sugar and spices.
• Dissolve the tomato paste in a cup of warm water and add to the food.
• Pour the 2 cups of hot water, cover with lid and simmer for about 2 hours to cook the lamb and stay with the sauce.
• Bake the eggplant on the stove top or oven grill, turning them from all sides for about 30 minutes.
• Do not worry if the skin of the eggplant is burned on the outside.
• That’s how it should be.
• Let them cool down a bit or dip them in cold water in order to be able to grab them and carefully remove the skin.
• Cut the skin, open it up and with a soup spoon remove the flesh.
• Chop the flesh with a knife or mash it with a fork without fine puréeing it and mix with some lemon juice to prevent it from blackening.
• Prepare the béchamel by melting the butter in a saucepan first.
• Add the flour and mix well to dissolve and when it gets some color add the milk and cream of milk and it should be warm.
• Mix continuously with wire and when it thickens remove from the heat.
• Add salt, pepper and nutmeg, according to taste and add the grated cheeses and the crumbs or mashed eggplant pulp.
• Stir well and serve alongside the meat.
• Place the puréed eggplant béchamel in a platter; spread it out and the meat on top.
• Or place the meat portion in the middle of the platter and the eggplant béchamel all around it.
• Sprinkle some chopped parsley on top and serve.
• Chioungkiar Begienti can be accompanied with fried or oven potatoes.