Pureed Eggplant Royal

PUREED EGGPLANT ROYAL

Two finely-chopped medium-size onions are put into a saucepan with 750 grammes of mutton and let to cook with a lid on in their own juice for 40 to 45 minutes on low fire. Two ripe tomatoes are cut up an added to the meet with salt, black pepper and one glass of water and the mixture is cooked on low fire. Six eggplants are singed on open fire and finely ground after the removal of their skins. Fat and flour is put into a teflon saucepan and the flour is roasted for one or two minutes until it is browned lightly and eggplants and salt is added. The puree is continuously mixed while mil is slowly poured into the saucepan on fire for 7 to 8 minutes. One glassful of grated cheddar cheese is added to the mixture and mixed briefly. The product is transferred onto the service plate and meats are placed on it.