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Recipe Tags: 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Low Protein Healthy Side Dishes Vegetables Asian Middle Eastern Turkish Dietary Low Sodium Low Cholesterol Low Calorie Low Carb Healthy 2 Low In Something

Hunkar Begendi Turkish Eggplant Aubergine Cream

This literally translates as 'the sultan's delight', and it is that! The first time i had it, i fell in love. Mild, rich, buttery - it perfectly complemented the braised beef (in tomato sauce) that it was meant to accompany. This is a very subtle dish. If you want flavour, look elsewhere. This is flavourful in a more refined way, and also a lesson to our overly-spiced palates.

Steps

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.
Discard sacs containing seeds and chop up pulp.
Put pulp in a saucepan.
Mix lemon juice with pulp and simmer until very soft , stirring often.
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 the nutmeg and continue beating until mixture resembles mashed potatoes.
Lastly add several tablespoons of grated cheese and cook several minutes more.
Serve immediately.

Ingredients

eggplants, lemon juice, flour, butter, milk, nutmeg, kasseri cheese, salt and pepper