Meatballs with Eggplant Purée (Beğendili Köfte)

Roast the eggplants directly over flame or in the oven; peel and pull into fibres.

Melt butter, add flour and cook 2 minutes. Gradually add milk, stirring constantly, until thickened.

Fold in the roasted eggplant, add cheese and season with salt.

Knead the köfte ingredients together and shape into ovals.

Grill or pan-fry the köfte on all sides until cooked through.

Spread the eggplant purée on the serving plate and arrange the köfte on top.