Sultan's Delight (Hünkar Beğendi)

First, char the eggplants directly over the stove flame. Once cooled, peel off the skins. Chop them well with a knife on a cutting board, or pulse them briefly with a hand blender without turning them into a paste.

Put the well washed meat into the pressure cooker and sear for 5 minutes.

Add the onion and ½ small cup of olive oil, and sauté for another 5 minutes.

After adding the tomatoes, tomato paste, and salt, add the water as well and close the lid.

Cook over medium high heat until the pressure valve rises, then cook for another 10 minutes on low heat and remove from the stove.

Meanwhile, put 4 tbsp of olive oil and 2 tbsp of flour into a regular pot and place on the stove. Roast until the flour turns golden, then add the milk while whisking with a wire whisk and stir.

For the eggplant purée: once it reaches sauce consistency, add the salt, then stir in the finely chopped eggplants. Cook together for 3 more minutes, then add the grated kaşar cheese. Remove from the stove after 1 minute.

On the serving plate, place the eggplant purée first, then top it with the meat, and serve.