Meat Cubes with Eggplant Puree

How to prepare meat cubes with eggplant puree

1. Meat cubes: Heat the oil and fry the lamb cut into cubes until it changes color. Add the finely chopped onion and continue frying until very soft. Add the crushed garlic and sauté for 1 more minute.
2. Add the tomato and pepper pastes and stir for 1 minute. Season the stew with oregano, chili, and salt. Cover with 1.5 cups of water (just enough to cover the meat well).
3. Simmer covered on low heat for 45 minutes to 1 hour. If using veal, the cooking time is slightly longer, can reach up to 1.5 hours, so you'll need to add a little water along the way. When the meat is cooked, the liquid should have reduced to a thick sauce consistency. If not, remove the lid and cook until the sauce reduces.
4. Eggplant puree: While the stew cooks, cut the eggplants in half lengthwise. Score them in a diamond pattern with a knife tip. Brush with oil on top. Bake at 250°C (480°F) for 20 minutes.
5. Use a wide spatula to scoop out the eggplant flesh, sprinkle with lemon juice and place in a strainer for 15 minutes to drain. Then chop the eggplant flesh very well.
7. Prepare a béchamel sauce from butter, flour, and milk, following the instructions here. Season the sauce with smoked salt and nutmeg.
   * if you roasted the eggplants over charcoal and they have a natural smoky flavor, you don't need to use smoked salt
8. Add the eggplant flesh and parmesan to the béchamel sauce. Stir until the cheese is melted. Add regular salt if needed.
9. Serve the meat cubes with sauce placed on a bed of eggplant puree and sprinkled with fresh parsley.

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