Sultan's Delight

Instructions

1. Step 1

   Preheat the oven to 220 C.

   Timer: 10 min (fixed)

   Cookware: oven — 220 C

2. Step 2

   Place the whole, unpeeled eggplant on the baking sheet and roast at 220 C for 40 minutes, turning once, until collapsed and very soft.

   Timer: 40 min (fixed)

   Ingredients used: 3.0 piece Eggplant

   Cookware: baking sheet, oven — 220 C

3. Step 3

   While the eggplant roasts, melt 30.0 gr butter in the skillet over medium heat, add the lamb and onion, and cook until the lamb is browned and the onion is soft. Stir in the tomato paste, water, 4.0 gr salt, and 1.0 gr black pepper; simmer over low heat for 30 minutes until the sauce is reduced and the lamb reaches 71 C internally.

   Timer: 30 min (scalable)

   Parallel with step: 2

   Ingredients used: 1.0 gr Black Pepper, 30.0 gr Butter, 600.0 gr Lamb, 150.0 gr Onion, 4.0 gr Salt, 30.0 gr Tomato Paste, 250.0 ml Water

   Cookware: Food Thermometer, skillet — medium, then low

4. Step 4

   Melt 40.0 gr butter in the saucepan over low heat, whisk in the all-purpose flour, then gradually whisk in the milk. Cook for 5 minutes, whisking, until smooth and lightly thickened.

   Timer: 5 min (scalable)

   Ingredients used: 35.0 gr All-Purpose Flour, 40.0 gr Butter, 500.0 ml Milk

   Cookware: saucepan — low heat, whisk

5. Step 5

   Remove the roasted eggplant from the baking sheet, peel away the skins, and mash the flesh with the potato masher. Transfer the flesh to the saucepan with 4.0 gr salt and 1.0 gr black pepper, then warm over low heat for 5 minutes until silky.

   Ingredients used: 1.0 gr Black Pepper, 4.0 gr Salt

   Cookware: baking sheet, potato masher, saucepan — low heat

6. Step 6

   Finely grate the Kasseri cheese with the cheese grater into the hot eggplant purée and whisk until melted and fully incorporated.

   Ingredients used: 100.0 gr Kasseri Cheese

   Cookware: cheese grater, saucepan — low heat, whisk

7. Step 7

   Divide the hot eggplant purée from the saucepan among four portions and top with the cooked lamb and its savory sauce from the skillet.

   Cookware: saucepan, skillet