Hunkar Begendi (Light)

Ingredients

• 450g yağsız dana kuşbaşı · 810 kcal
• 800g kemer patlıcan · 200 kcal
• 1 adet kuru soğan, yemeklik doğranmış · 40 kcal
• 2 adet yeşil biber, doğranmış · 12 kcal
• 1 adet domates, küp doğranmış · 32 kcal
• 1 yemek kaşığı domates salçası · 21 kcal
• 2 yemek kaşığı zeytinyağı · 180 kcal
• 1 yemek kaşığı tam buğday unu · 56 kcal
• 1 su bardağı yarım yağlı süt · 108 kcal
• 80g rendelenmiş yarım yağlı kaşar peyniri · 229 kcal
• 1 su bardağı sıcak su
• Tuz, karabiber ve bir tutam muskat cevizi rendesi

Method

1. Prick the eggplants with a fork and roast them in the oven at 200°C (400°F) for 30 minutes until soft, then peel and finely chop the flesh.
2. Cook the beef in 1 tablespoon of olive oil until it releases and reabsorbs its juices, then add the onion and green peppers and sauté for 3-4 minutes until softened.
3. Stir in the tomato paste, diced tomato, salt, black pepper, and hot water, then cover and simmer on low heat for 35-40 minutes until the beef is tender.
4. For the puree, cook the whole wheat flour in the remaining 1 tablespoon of olive oil for 1 minute, slowly whisk in the milk, then stir in the chopped eggplants, low-fat cheese, and nutmeg until melted.
5. Spread the warm eggplant puree onto a serving plate and top with the tender stewed beef.

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