Ingredients
1kg of diced, lamb
2 tablespoons margarine
2 onions
2 medium tomatoes or
2 tablespoons of unsalted tomato paste
Half a tablespoon black pepper
2 1/2 glasses of water
salt

  For Pure
1kg of eggplant
2 1/2 tablespoon flour
3 tablespoons butter
1 1/5 glasses of milk
1/4 glass of grated Kashar cheese

  
  
  Preperation
Peel and grate the onions. peel the tomatoes, scoop out the seeds and dice. 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  charcoal or, in the oven.
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 pure are ready,
place pure on serving dish, put the meat decoratively in the middle and serve hot.  Kashkavale (Kashar)
available in our Product area Turkishfood.com.au/products.