Aubergine Purée (Patlıcan beğendi)

Char the aubergine over a naked flame, turning frequently, until soft and the skin is beginning too flake. Place in a polythene bag for 15/20 minutes. Peel and wipe with a wet kitchen towel.

Cut off the stalk, chop, put into a basin and mix with the lemon juice. This prevents the aubergine from browning.

In a small pan, melt the butter and add the flour. Stir on a low light to cook the flour for a minute.

Take off the heat and add the chopped aubergine, mix with a hand blender – or in a liquidiser – until smooth.

Put back on heat, add seasoning and gradually add the milk, stirring all the time. Finally, stir in the cheese.

Serve a couple of spoonfuls with any lamb or beef casserole or indeed with any lamb/beef meal together with or in place of mashed potato.