Place the eggplants over an open flame, turning from time to time, until they are burned outside and very soft inside.

Or you can also cover the eggplants with aluminum foil and put them into the oven at 375 degrees Fahrenheit for 30-40 minutes.

While you are waiting, you can prepare the meat stew. ( I use a pressure cooker so you can save time).

Heat olive oil, add onions and tomatoes, stirring frequently until they are lightly brown. Then add meat, salt, and pepper.

Add hot water until you cover the meat. Close the lid of the pressure cooker and cook for 20 minutes. Set aside.

Peel the skin of the cooked eggplants and chop them finely or mash them with a fork. Set aside.

Melt the butter in a saucepan, add the flour and then milk, stirring continuously. Then slowly add eggplant puree, the cheese, salt and pepper while whisking continuously until they become a thick puree.

Put the eggplant puree on a plate and top with the meat stew.

You can also serve it with Turkish Pilav (rice) if you desire.

Bon appetit!