Sultan’s Delight: Smoky Eggplant Puree with Braised Beef Tips, FAQ & printable recipe

Tips for success

For the most authentic smokiness, char the eggplants directly over a gas flame or on a charcoal grill. If using an electric stove, you can char them under a broiler, but the flavor will be less intense.

Turn the eggplants frequently with tongs so the skins blister evenly without burning the flesh. After charring, steam them in a covered bowl—this not only makes peeling easier but also helps the flesh retain moisture, keeping the puree silky.

When browning the beef, do not rush: a deep, dark crust is essential for a rich sauce. If the pot seems crowded, brown in batches to avoid steaming the meat. After adding the broth, scrape the bottom of the pot to dissolve the browned bits—this is where much of the flavor lies.

If the sauce becomes too thick during braising, add a few tablespoons of water or broth. Taste and adjust seasoning at the end, as the sauce reduces and concentrates.

Variations

• Chicken Sultan's Delight: Replace the beef with boneless, skinless chicken thighs, cut into chunks. Sear and braise for 25 to 30 minutes until cooked through. Use chicken broth instead of beef broth. The cooking time is shorter, so prepare the eggplant puree first.
• Lamb Hünkar Beğendi: Use lamb shoulder or leg, cut into cubes. The braise may take slightly longer than beef; cook until fork-tender. Lamb pairs beautifully with the smoky eggplant and adds a distinct richness. Substitute lamb broth if available.
• Vegetarian Sultan's Delight: Omit the beef and increase the eggplant puree to 4 eggplants. Add sautéed mushrooms and carrots to the tomato sauce for a hearty texture. Use vegetable broth and simmer for 20 minutes. The dish remains creamy and satisfying.
• Spicy Sultan's Delight: Add 1 teaspoon of red pepper flakes or a chopped fresh chili to the sautéed aromatics. Increase the red pepper paste to 2 tablespoons. The extra heat complements the smoky eggplant and rich beef.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of broth or milk to loosen.

Freezer

Freeze for up to 2 months in a freezer-safe container. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over low heat, stirring often. Add a little water or broth if the sauce is too thick. Microwave in 30-second bursts, stirring between.

Store leftover Hünkar Beğendi in an airtight container in the refrigerator for up to 3 days. The puree and beef can be stored together or separately. When reheating, add a splash of water or broth to loosen the sauce, and warm gently on the stovetop or in the microwave. The flavors meld and deepen overnight, making leftovers even more delicious.

You can prepare the eggplant puree up to 2 days ahead and keep it refrigerated. Reheat it gently in a saucepan over low heat, stirring in a little milk if it has thickened.

The braised beef also reheats well; in fact, it often tastes better the next day. Cook the beef fully, let it cool, and refrigerate. When ready to serve, reheat both components and assemble.

Serving ideas

Serve Hünkar Beğendi on warm plates, spreading the eggplant puree in a smooth layer and mounding the beef in the center. Drizzle with melted butter and sprinkle with fresh parsley.

Crusty bread is essential for scooping up the puree and sauce; grilled bread or a simple baguette works beautifully. A side of plain rice pilaf or bulgur pilaf makes a satisfying meal.

For a more elegant presentation, use a wide, shallow bowl and make a swirl in the puree with the back of a spoon. The dish pairs well with a simple salad of greens with lemon and olive oil to cut the richness. A glass of full-bodied red wine, such as a Turkish Boğazkere or a Syrah, complements the smoky, savory flavors.

Frequently asked questions

Recipe card

Sultan's Delight: Smoky Eggplant Puree with Braised Beef

Prep 30 minCook 1 h 30 minRest 5 minTotal 2 h 5 minServes 4

Ingredients

• 1 1/2 lb beef chuck, cut into 1-inch cubes
• 3 large eggplants (about 1 lb each)
• 2 tbsp fresh lemon juice
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 1/2 cups whole milk, warm
• 1 cup grated kaşar cheese (or mozzarella)
• 1/4 tsp freshly grated nutmeg
• 1 medium onion, finely chopped
• 1 medium green bell pepper, chopped
• 2 tbsp tomato paste
• 1 tbsp red pepper paste (or additional tomato paste)
• 1 cup beef broth
• 1 tsp salt, plus more to taste
• 1/2 tsp black pepper
• fresh flat-leaf parsley, chopped, for serving
• 2 tbsp unsalted butter, melted, for serving

Instructions

1. Place the eggplants directly over an open flame (gas burner or grill) and roast, turning frequently with tongs, until the skins are completely blackened and blistered and the flesh feels soft and collapsed. This takes about 10 to 15 minutes. Transfer the charred eggplants to a bowl, cover with plastic wrap, and let steam for 10 minutes to loosen the skins.
2. When cool enough to handle, peel off the charred skins and discard. Place the flesh in a colander and press gently to release excess liquid. Transfer the flesh to a bowl and mash with a fork or potato masher until almost smooth. Stir in the lemon juice and set aside.
3. In a saucepan over medium heat, melt the butter. Add the flour and whisk constantly for 1 to 2 minutes until the mixture turns lightly golden and smells nutty. Slowly pour in the warm milk while whisking continuously to prevent lumps. Cook, whisking, until the sauce thickens and comes to a gentle simmer, about 3 to 4 minutes.
4. Reduce the heat to low. Add the mashed eggplant to the béchamel and stir until fully incorporated. Add the grated kaşar cheese and nutmeg, stirring gently until the cheese melts and the puree is silky and smooth. Season with salt to taste. Keep warm over very low heat, covered, while preparing the beef.
5. Pat the beef cubes dry with paper towels. Heat a large heavy-bottomed pot over medium-high heat. Add the beef in a single layer (work in batches if needed) and sear, turning occasionally, until deeply browned on all sides, about 6 to 8 minutes. Season with salt and black pepper.
6. Reduce the heat to medium. Add the onion and green pepper to the pot with the beef. Cook, stirring occasionally, until the vegetables soften and begin to turn translucent, about 5 minutes. Add the tomato paste and red pepper paste and cook, stirring, for 1 to 2 minutes until the paste darkens slightly and becomes fragrant.
7. Pour in the beef broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer, then reduce the heat to low, cover, and cook gently until the beef is fork-tender, about 1 to 1 1/2 hours. Check occasionally and add a splash of water if the sauce becomes too thick. Let it rest for 3 minutes before slicing.
8. Once the beef is fork-tender, remove the pot from the heat and let the beef rest in the sauce for at least 3 minutes. This allows the juices to redistribute and ensures the meat stays moist. Taste the sauce and adjust seasoning with salt and pepper if needed.
9. Spread the warm eggplant puree evenly across a serving platter or individual plates, creating a smooth, thick bed. Use the back of a spoon to make a slight well in the center to hold the beef and sauce.
10. Spoon the braised beef and its rich tomato sauce over the center of the eggplant puree. Drizzle with the melted butter and sprinkle with chopped parsley. Serve immediately with crusty bread for scooping.

Contains: milk, gluten

Estimated nutrition per serving

Calories

610

Protein

38 g

Carbohydrates

28 g

Fat

38 g

Automatic estimate from the ingredient list, not laboratory-verified.