3 Reviews of Hunkar Begendi (Turkish Eggplant (Aubergine) Cream)

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: 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: 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.