Recipe Archives->Middle Eastern->Eggplant Cream

Eggplant Cream (Turkish) Hunkar Begendi

3 md sized eggplant (batinjaan)
6 tb flour
4 tb butter
1 tb lemon juice
grated cheese
salt and pepper

Grill eggplants whole without peeling them by holding over a flame
and turning slowly, or prick skin in several places and set in hot
oven.  When the skin begins to break and the inside pulp feels
soft, slip off the skin and scoop the pulp into a saucepan. Mix
lemon juice with pulp and simmer until very soft, stirring often
(10-15 minutes).  Meanwhile, melt butter, add flour to it and allow
flour to brown.  Beat the butter and flour mixture into the eggplant.
Slowly add several tablespoons of hot milk and continue beating
until mixture resembles mashed potatoes. Lastly add several
tablespoons of grated Parmesan or Cheddar cheese and cook several
minutes more. Serve immediately.

Printable version: eggplant-cream.txt.