Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat, then sear the 2 kilograms of beef short ribs on all sides until deeply browned, and set them aside.

2. 2

   Add 2 finely chopped large onions to the Dutch oven and sauté until softened, about 5 minutes, then stir in 4 minced garlic cloves and 2 tablespoons of tomato paste, cooking for 2 more minutes.

3. 3

   Return the short ribs to the pot, pour in 400 grams of crushed tomatoes and 1 cup of beef broth, then season with 1 teaspoon of ground cumin, 0.5 teaspoon of black pepper, 0.5 teaspoon of red pepper flakes, salt to taste, and add 2 bay leaves; bring to a simmer, cover, and cook on low heat for 2.5 to 3 hours or until fork-tender.

4. 4

   While the ribs cook, char 3 large eggplants directly over an open flame, on a grill, or under a broiler, turning occasionally until their skins are blackened and blistered and the flesh is very soft; then peel and finely chop the smoky eggplant flesh.

5. 5

   In a separate saucepan, melt 2 tablespoons of unsalted butter over medium heat, whisk in 2 tablespoons of all-purpose flour, and cook for 1 minute to form a roux, then gradually whisk in 1 cup of warm milk until the mixture is smooth and thickened into a béchamel.

6. 6

   Fold the chopped smoky eggplant into the béchamel sauce, stir in 0.5 cup of grated Kasseri cheese, season with salt and black pepper to taste, and add a squeeze of fresh lemon juice, ensuring it is well combined and creamy.

7. 7

   To serve, spoon a generous portion of the creamy eggplant beğendi onto plates and top with the tender slow-cooked short ribs, with their rich sauce.