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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (473g) Recipe makes 4 servings |
||
| Calories 263 | ||
| Calories from Fat 122 | (46%) | |
| Amount Per Serving | %DV | |
| Total Fat 13.6g | 20% | |
| Saturated Fat 8.2g | 40% | |
| Monounsaturated Fat 3.4g | ||
| Polyunsaturated Fat 0.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 34mg | 11% | |
| Sodium 105mg | 4% | |
| Potassium 1012mg | 28% | |
| Total Carbohydrate 34.2g | 11% | |
| Dietary Fiber 14.3g | 57% | |
| Sugars 9.8g | ||
| Protein 6.5g | 13% | |
Hunkar Begendi (Turkish Eggplant (Aubergine) Cream)
By: evelyn/athens
Jul 12, 2004
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.
SERVES 4 -6
Ingredients
- 3 medium eggplants
- 1 tablespoon lemon juice
- 6 tablespoons flour
- 4 tablespoons butter
- 1/2 cup hot milk (more may be necessary)
- 1/8 teaspoon nutmeg
- grated greek kasseri cheese or kefalotiri or parmesan cheese
- salt and pepper
Directions
1
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.2
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.3
Mix lemon juice with pulp and simmer until very soft, stirring often (10-15 minutes).4
Meanwhile, melt butter, add flour to it and allow flour to brown.5
Beat the butter and flour mixture into the eggplant.6
Slowly add several tablespoons of hot milk and the nutmeg and continue beating until mixture resembles mashed potatoes.7
Lastly add several tablespoons of grated cheese and cook several minutes more.8
Serve immediately.
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- Course > Side Dishes
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- Dietary > Low in... > Low Sodium
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Featured Reviews for This Recipe
From: Astrid List
On Jul 18, 2004
COMFORT FOOD!!!!!
I had a little trouble figuring out how to best grill the eggplants over my gascooktop - the third and last one was best 
Your description is perfect, it is creamy, buttery. Finally a dish where the eggplant is nothing but a filling ingredient, but the subtlety of its own flavor come through.
From: shimmerchk
On Jan 11, 2006
Wow. This is one of those 10 star recipes that I wonder how I ever lived without before tasting it for the first time this evening. I halved the recipe to serve with evelyn's Das Kebap recipe and I wish I had made the entire amount because it was SUBLIME indeed! I roasted my eggplant in the oven for 40 minutes at 350 degrees and let it cool before peeling. After I seeded the eggplant I whirred it in the blender for a few seconds before cooking it on the stovetop. The end result was buttery, creamy, slightly smoky, and just a beautiful clean eggplant flavor. Thank you for sharing such a fantastic recipe, that I had never tried or heard of before this week, but I know we will absolutely be making again.
From: Chef Kate
On Jan 9, 2005
This is absolutely fabulous. I've just finished making it and had to stop myself from eating it before I served dinner. I absolutely understand why the sultan was delighted. The only thing I did was to use my immersion blender to make the mixture totally smooth. I am so excited--because I am thinking about not just how good this will be as an accompniament to my dinner, but how this wonderful sort of eggplant custard can be used in other things--like choux puffs flavored with kasseri cheese and filled with this eggplant. What a great recipe! Thank you.
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