Creamy Eggplant Puree with Grilled Meat

Ingredients

In this South American adaptation of Hünkar beğendi, we incorporate the flavors and ingredients commonly found in South American cuisine. The original Turkish dish is traditionally made with lamb, but we have adapted it to include beef or chicken, which are more commonly consumed in South America. Additionally, we have added a touch of lemon juice to the eggplant puree to enhance the tangy flavors that are often found in South American dishes. We alse have the original recipe for Hünkar beğendi, so you can check it out.

• 2 large eggplants (about 1 kg / 2.2 lbs) 2 large eggplants (about 1 kg / 2.2 lbs)
• 200g (7 oz) creamy cheese, such as queso fresco or cream cheese 200g (7 oz) creamy cheese, such as queso fresco or cream cheese
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• Salt and pepper to taste Salt and pepper to taste
• 500g (1.1 lbs) beef or chicken, cut into cubes for grilling 500g (1.1 lbs) beef or chicken, cut into cubes for grilling
• Fresh herbs, such as parsley or cilantro, for garnish Fresh herbs, such as parsley or cilantro, for garnish
• Warm bread or rice, for serving Warm bread or rice, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 12g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 45g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   Pierce the eggplants with a fork in several places. Place them on the grill and cook for about 20 minutes, turning occasionally, until the skin is charred and the flesh is soft.
3. 3.
   Remove the eggplants from the grill and let them cool slightly. Peel off the charred skin and discard.
4. 4.
   In a blender or food processor, combine the roasted eggplant flesh, creamy cheese, minced garlic, lemon juice, salt, and pepper. Blend until smooth and creamy.
5. 5.
   Meanwhile, season the beef or chicken cubes with salt and pepper. Grill the meat on the preheated grill for about 10-12 minutes, or until cooked to your desired level of doneness.
6. 6.
   To serve, spread a generous amount of the eggplant puree on a plate. Top with the grilled meat cubes and garnish with fresh herbs.
7. 7.
   Serve the Creamy Eggplant Puree with Grilled Meat with warm bread or rice on the side.

Treat your ingredients with care...

• Eggplants — Make sure to choose eggplants that are firm and shiny. The skin should be smooth and free from blemishes. Roasting the eggplants on the grill will give them a smoky flavor, but you can also roast them in the oven if you don't have a grill.
• Creamy cheese — Queso fresco or cream cheese work well in this recipe, but you can also use other creamy cheeses like feta or ricotta. If you prefer a stronger cheese flavor, you can add more cheese to the puree.
• Beef or chicken — For the best results, choose high-quality cuts of beef or chicken. Marinating the meat before grilling can add extra flavor. If using chicken, make sure it is cooked thoroughly to an internal temperature of 165°F (74°C).

Tips & Tricks

• To add a smoky flavor to the eggplant puree, you can also roast the eggplants over an open flame on a gas stove or use a charcoal grill.
• If you prefer a spicier dish, you can add a pinch of chili powder or cayenne pepper to the eggplant puree.
• Serve the dish with a squeeze of fresh lemon juice for an extra burst of tanginess.
• If you don't have access to a grill, you can cook the meat on a stovetop grill pan or broil it in the oven.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Creamy Eggplant Puree with Grilled Meat on individual plates, allowing each person to enjoy their own portion. Accompany the dish with warm bread or rice to soak up the delicious flavors of the puree. Garnish with fresh herbs for a pop of color and freshness.

Presentation advice

For an elegant presentation, spread the eggplant puree on a large serving platter and arrange the grilled meat cubes on top. Garnish with a sprinkle of fresh herbs and serve with warm bread or rice on the side. The vibrant purple color of the puree will create a striking contrast with the golden brown grilled meat.