Sultan's Delight

Ingredients

 * 1000 g mutton
 * 2 tablespoons margarine
 * 2 onions
 * 2 medium tomatoes or 2 tablespoons of tomato paste
 * ½ tablespoon black pepper
 * salt
 * 2½ glasses of water

Eggplant Purée

 * 750 g eggplant
 * 2½ tablespoon flour
 * 3 tablespoons butter
 * 1⅕ glasses of milk
 * ¼ glass of grated kashar cheese

Directions

 * 1) Peel and grate the onions.
 * 2) Pare the tomatoes, scoop out the seeds and dice.

Kebab

 * 1) Put margarine and grated onions in a saucepan and saute over moderate heat.
 * 2) Add meat and saute with the onions for 3-4 minutes until golden.
 * 3) Cover and cook until the meat absorbs the water while stirring occasionally.
 * 4) Season with ½ tablespoon black pepper and salt.
 * 5) Add the tomatoes or the tomato paste and 2-2½ glasses of hot water, and simmer until the meat is tender.
 * 6) Check occasionally for water and add water if necessary.

Eggplant Purée

 * 1) Put the butter and flour in a small saucepan, place over moderate heat and saute for 2 minutes making sure that the flour doesn't turn golden.
 * 2) Set aside.
 * 3) Grill the eggplants on strong coal or gas heat, burning the skins.
 * 4) Peel the skins of eggplants and blanch them in a bowl containing lemon juice.
 * 5) After blanching for 15 minutes, remove the eggplants from lemon juice and press them with hand to drain.
 * 6) Put the eggplants in the flour one by one and blend them well with a fork.
 * 7) Place the saucepan on heat, add 1 tablespoon of salt and ⅕ glasses of hot milk, and blend them well by beating rapidly.
 * 8) Continue beating until the eggplant mixture becomes a dense paste.
 * 9) Add the grated kashar, stir well and remove heat.
 * 10) When both the kebab and purée are ready, place puree on serving dish, put the meat decoratively in the middle and serve hot.