Hunkar Begendi (Light)

We swapped heavy butter and full-fat cheese for heart-healthy olive oil and low-fat dairy, delivering the signature smoky, creamy texture of the classic eggplant puree with a fraction of the saturated fat.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 450g lean cubed beef · 634 kcal in the whole recipe
• 800g eggplants · 200 kcal in the whole recipe
• 1 medium onion, chopped · 40 kcal in the whole recipe
• 2 green peppers, chopped · 12 kcal in the whole recipe
• 1 medium tomato, diced · 32 kcal in the whole recipe
• 1 tablespoon tomato paste · 21 kcal in the whole recipe
• 2 tablespoons olive oil, divided · 180 kcal in the whole recipe
• 1 tablespoon whole wheat flour · 56 kcal in the whole recipe
• 1 cup low-fat milk · 108 kcal in the whole recipe
• 80g shredded low-fat kashar or mozzarella cheese · 229 kcal in the whole recipe
• 1 cup hot water
• Salt, black pepper, and a pinch of grated nutmeg

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.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.