• Use a large pot or preferrably a pressure cooker. Put it over a little bit higher them medium heat.
• Add the meat to the pot. Cover the lid. Do not mix or add oil to it untill the meat first leaves and then absorbs back its water.
• Then just when all the water is absorbed back, add the butter and the olive oil.
• Chop well the onions and add. Mix and cook until the onions are translucent.
• Chop the garlic cloves and add.
• After the onions are well done add the tomato paste and the paprika. Cook, while mixing until you can smell the tomato paste.
• Chop the tomato and add.
• When the tomato is cooked. Add the cumin, black pepper and salt. Also add warm water to cover the bottom of the pot.
• Cover the lid and cook according to the pressure cooker’s performance, if you are using one. If you are using a normal pot, check once in a while. If there is no water left at all add some warm water.
• When you open the lid – in whichever type of cooker you are using – if there is too much water – then boil some more with lid open until the sauce of the meat is thick enough.
• Add salt, mix and close the heat.

Eggplant Pure

• While the meat is cooking, roast the eggplants.
• You can do this either on the stove on a non stick pan or in the oven. Whichever method you choose to use, make sure it is really hot before you put the eggplants.
• Before starting to roast the eggplants cut off the stalks and the green leaves of each eggplant. Make several holes with a thin knife or a toothpick on every side of the eggplants. Make little cuts close to the part where they used to have stalks, to make it easier to peel after they are roasted.
• Cook until they are well done. You can understand whether they are ready by slightly pushing down, they will look like burnt and start looking like empty.
• Then peel the eggplants. They will be very hot obviously, so watch out. There are two alternative methods to peel: Cut the eggplants vertically in the middle. Scoop out the white part with at small spoon or hold them from the once stalky part. Peel them downwards using the small cuts you had done in the first place.
• Cut the eggplant contents into tiny parts.
• In a separate pot or skillet melt the butter.
• Add the flour and cook mixing quickly and continuously with a whisk until you can start smelling the flour.
• Add the chopped eggplants, cook mixing for another 1-2 minutes.
• Add the water, milk and salt, cook until it combines well and gets a thick texture.
• Grate the cheese with the thinner side of the grater. Close the heat of the eggplant mixture and add the cheese. Mix well again.

Garnish

• On every plate or on the serving dish; put first the eggplant pure, spread it in the middle. Make it flat and in the middle of it add the meat. Sprinkle some well chopped parsley on top. Enjoy.