Sultans Delight

Directions

1. 1
   Place lamb in a bowl.
2. 2
   Add garlic.
3. 3
   Add 1 of the 2 bay leaves and 1 of the 2 chopped red onions.
4. 4
   Add tomato paste and pepper paste.
5. 5
   Season with sea salt and ground pepper.
6. 6
   Stir to combine, cover with kitchen wrap and refrigerate overnight or until needed.
7. 7
   Place whole eggplants on an open bbq grill (open fire or gas).
8. 8
   Cook over high heat and turn occasionally until skin is charred.
9. 9
   Remove and allow the eggplants to cool.
10. 10
    They may collapse at this stage.
11. 11
    Dont worry, that is what we want!
12. 12
    When cool enough to handle, cut in half lengthwise and remove the flesh, leaving behind the charred skin.
13. 13
    Mash, cover with kitchen wrap and store in the refrigerator until needed for the puree.
14. 14
    Place a large saucepan over medium heat and add olive oil and remaining bay leaf and red onion.
15. 15
    Stir until onion is translucent.
16. 16
    Add green bell peppers and stir for another 1 minute.
17. 17
    Then add reserved lamb mixture, tomatoes, dried figs, 3 tablespoons butter and hot water.
18. 18
    Stir to combine and bring to boil.
19. 19
    Reduce heat to low and simmer for 1 hour.
20. 20
    Check for seasoning when about to serve.
21. 21
    When stew has about 10 minutes to go, prepare eggplant puree.
22. 22
    In a separate saucepan, melt remaining butter over a low to medium heat.
23. 23
    Add flour and stir for about 2 minutes.
24. 24
    Turn heat up to medium.
25. 25
    Then slowly add milk, whisking as you go.
26. 26
    Then add eggplant mash, stirring often for about 5 minutes.
27. 27
    The mixture should thicken.
28. 28
    Then add feta cheese and stir for an additional 2 minutes.
29. 29
    To serve, place the eggplant puree on the plates and top with the stew.
30. 30
    Garnish with parsley.