Meatball-filled Hünkar Beğendi

• 400 gr. minced meat

1 clove of garlic – crushed

• ¼ cup breadcrumbs

1 egg

Salt

1 teaspoon of tomato paste

• ¼ cup of water

grated aged cheddar cheese

For the eggplant puree (beğendi): Roast your eggplants either in the oven or on the stovetop. Make a slit in the middle of each roasted eggplant and remove the pulp with a spoon. Chop the eggplants into small pieces. Then, place a saucepan on the stovetop and melt the butter. Add the flour and sauté with a whisk. Dice 2 eggplants and add them to the saucepan, stirring well. Cut the other 2 eggplants lengthwise and add them to the saucepan. Add salt, pepper, and grated nutmeg and mix. Add the grated aged kashar cheese and mix again. Transfer the prepared eggplant puree to a baking dish. Pour the milk over it, stir gently, and set aside to absorb the milk.

For the meatballs: In a mixing bowl, combine the ground meat, grated onion, crushed garlic, breadcrumbs, egg, salt, pepper, paprika, thyme, and cumin. Knead the mixture until tender. Roll the mixture into 12 balls. Heat a pan on the stove. Add the meatballs and cook, turning occasionally, until they are browned. Remove the cooked meatballs to a plate. Melt butter in the pan. Add the tomato paste and sauté until fragrant. Add the thyme and water and stir.

To assemble: Arrange the meatballs on top of the beğendi (Turkish eggplant puree). Sprinkle grated aged kashar cheese over them and bake in a preheated oven at 180 degrees Celsius for 15-20 minutes.