Name: Patlıcan Beyendi (Eggplant Purée with Beef)
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 4 eggplants; 60 ml olive oil; 300 g ground beef; 1 onion, finely chopped; 2 tomatoes, grated; 2 tbsp tomato paste; 120 ml milk, warm; 50 g butter; 1 tbsp flour; 2 garlic cloves; salt

Instructions

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1Roast the eggplants whole at 220°C for 40 minutes until collapsed and charred.

2Peel and drain them, then mash the flesh with the garlic until silky.

3Melt the butter, stir in the flour and cook 1 minute, then whisk in the warm milk.

4Fold this bechamel into the eggplant mash with salt. Spread on a serving dish.

5Brown the beef in olive oil, add the onion, then tomatoes and paste.

6Simmer 15 minutes until saucy and spoon over the purée. Serve warm.

Chef's Tip

Roasting whole (not frying) keeps the eggplant flesh smoky and dry enough to hold the bechamel.

More tips ↓

The light bechamel is what makes the purée silky instead of stringy.
The beef layer goes on just before serving so it does not sink into the purée.

Patlıcan Beyendi (Eggplant Purée with Beef)

Ingredients

Instructions

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