Sultans Delight - garlic

Method

• Place lamb in a bowl.
• Add garlic.
• Add 1 of the 2 bay leaves and 1 of the 2 chopped red onions.
• Add tomato paste and pepper paste.
• Season with sea salt and ground pepper.
• Stir to combine, cover with kitchen wrap and refrigerate overnight or until needed.
• Place whole eggplants on an open bbq grill (open fire or gas).
• Cook over high heat and turn occasionally until skin is charred.
• Remove and allow the eggplants to cool.
• They may collapse at this stage.
• Dont worry, that is what we want!
• When cool enough to handle, cut in half lengthwise and remove the flesh, leaving behind the charred skin.
• Mash, cover with kitchen wrap and store in the refrigerator until needed for the puree.
• Place a large saucepan over medium heat and add olive oil and remaining bay leaf and red onion.
• Stir until onion is translucent.
• Add green bell peppers and stir for another 1 minute.
• Then add reserved lamb mixture, tomatoes, dried figs, 3 tablespoons butter and hot water.
• Stir to combine and bring to boil.
• Reduce heat to low and simmer for 1 hour.
• Check for seasoning when about to serve.
• When stew has about 10 minutes to go, prepare eggplant puree.
• In a separate saucepan, melt remaining butter over a low to medium heat.
• Add flour and stir for about 2 minutes.
• Turn heat up to medium.
• Then slowly add milk, whisking as you go.
• Then add eggplant mash, stirring often for about 5 minutes.
• The mixture should thicken.
• Then add feta cheese and stir for an additional 2 minutes.
• To serve, place the eggplant puree on the plates and top with the stew.
• Garnish with parsley.