- 1000 gr. mutton
- 2 tablespoons margarine
- 2 onions
- 2 medium tomatoes or 2 tablespoons of unsalted tomato paste
- 1/2 tablespoon black pepper
- 2 1/2 glasses of water
- Eggplant puree: 750 gr. eggplant, 2 1/2 tablespoon flour, 3 tablespoons butter, 1 1/5 glasses of milk, 1/4 glass of grated Kashar cheese
500 cal (6 servings)
Peel and grate the onions. Pare the tomatoes, scoop out the seeds and dice.
KEBAB: Put the margarine and grated onions in a saucepan and saute over moderate heat. Add the meat and saute with the onions for 3-4 minutes until golden. Cover and cook until the meat absorbs the water while stirring occasionaly. Season with 1/2 tablespoon black pepper and salt. Add the tomatoes or the tomato paste and 2-2 1/2 glasses of hot water, and simmer until the meat is tender. Check occasionally for water and add water if necessary.
EGGPLANT PUREE: Put the butter and flour in a small saucepan, place over moderate heat and saute for 2 minutes making sure that the flour doesn’t turn golden. Set aside. Grill the eggplants on strong coal or gas heat, burning the skins. Peel the skins of eggplants and blanch them in a bowl containing lemon juice. After blanching for 15 minutes, remove the eggplants from lemon juice and press them with the hand to drain. Put the eggplants in the flour one by one and blend them well with a fork. Place the saucepan on heat, add 1 tablespoon of salt and add 1/5 glasses of hot milk, and blend them well by beating rapidly. Continue beating until the eggplant mixture becomes a dens paste. Add the grated kashar stir well and remove from heat.
When both the kebab and the puree are ready, place puree on serving dish, put the meat decoratively in the middle and serve hot.
Kashar is a sheep sheese similar to Cheddar or Kashkavale.