• Let's start by preparing the aubergines. Place the aubergines over an open flame on a metal trivet and roast for about 15-20 minutes, turning from time to time, until the skin looks burnt and the aubergines are soft to the touch. You could also just place a sheet of foil over the gas flame, instead of a trivet. Leave to cool.
  2 medium aubergines
• While the aubergines are roasting, let's make the lamb stew. Coat the lamb pieces with the flour, the chilli powder, the salt and a little freshly ground black pepper.
  450 g leg of lamb, diced, 1 Tbsp flour, ½ tsp mild chilli powder, ¼ tsp salt, freshly ground black pepper
• Heat the olive oil in a heavy bottomed saucepan over high heat, add the lamb and sugar and brown the lamb pieces for 5 minutes, turning the lamb frequently.
  1 Tbsp olive oil, ½ tsp sugar
• Lower the heat down to medium and tip in the onion slices and fry for 2 minutes, again, stirring frequently.
  1 medium onion
• Add the garlic and capsicum (green pepper) and cook for a minute, stirring.
  2 cloves garlic, ½ green capsicum
• Now add the tomatoes, tomato paste and oregano and stir for 30 seconds to mix everything thoroughly.
  2 medium tomatoes, 1 Tbsp sundried tomato paste, ½ tsp dried oregano
• Add the stock and bring to boil.
  250 ml chicken stock
• Lower the heat right down, cover and leave to simmer for 1-1½ hours, until the lamb is cooked right through and beautifully tender.

Let's make the Beğendi

• The aubergines should be fairly cool now, scrape out the soft pulp and place in a chopper. Throw away the skins.
• Chop or blend to a smooth purée and set aside.
• Now, let's make some Bechamel Sauce. Melt the butter in a medium sized saucepan over medium heat.
  2 Tbsp butter
• Add the flour and whisk with a small whisk or wooden spoon for 2 minutes until the roux has thickened, is bubbling and gives off a lovely cooked aroma.
  1 Tbsp flour
• Slowly, add the milk, whisking continuously. Be careful, the first drip will splutter.
  250 ml whole milk
• Cook the bechamel sauce for 4-5 minutes until it thickens to the consistency of custard.
• Take it off the heat and stir in both cheeses until they melt. Shouldn't take more than a minute.
  15 g parmesan cheese, grated, 15 g medium cheddar, grated
• Now, stir in the aubergine purée, a pinch of salt and some freshly ground black pepper until it's all completely mixed in and you have a beautiful aubergine cheese sauce. Check the salt and add more if necessary.
  salt and pepper
• Stir in half the chopped parsley.
  1 small handful fresh parsley

To Serve

• Drop 2 heaped Tbsp of the sauce in your serving dishes, followed by a dollop of the stew, including a piece of lamb.
• Place a parsley sprig as a garnish and serve with a small slice of bread, in keeping with the "small" theme.