Ingredients

• 1 kg / 35 oz / 2 pound aubergine
• 1 table spoon full of flour
• 2 table spoon full of butter
• 1 cup of warm milk
• 1/2 cup grated yellow cheese
• 500 gr/ 17 oz / 1 pound lamb chunks
• 1 piece of onion
• 2-3 pieces of tomatoes or tomato puree
• 1 table spoon full of tomato paste
• 2 table spoon full of olive oil
• Salt, black pepper, red pepper

Directions

Add olive oil into the braiser and add the meat into the oil before it gets too hot. Roast them slightly and add the tiny diced onions and roast them properly. Add the tomato paste, salt and spice. Add the peeled, tiny diced and mashed tomatoes in Rondo. Add water onto them leave for cooking on medium fire until the meats are cooked and later leave it on light fire.

Roast the aubergines on fire. Peel them lay into water with lemon for ten minutes, for them to stay white. Roast the flour in butter in a pan. Strain the aubergines and mash them in wooden masher and add it into the pan. Stir them for a while and make them mix with the flour. Add the warm milk slowly over them. Add the salt too. By the way to make it properly mashed, by mashing it with blender on or after cooking. If you are going to serve instantly, add the cheese and blend them again.

Lay the aubergine mash onto the plate. Lay the meat over it and decorate the plate with parsley and mint leaves. Lay the water of the meat if any remained.

Enjoy your meal...