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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%
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Hunkar Begendi (Turkish Eggplant (Aubergine) Cream)

Recipe #95402 | 50 min | 20 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

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 (change servings and units)

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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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.

3 people found this review helpful

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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.

4 people found this review helpful

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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.

3 people found this review helpful

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