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.