Title: Eggplant Puree (Hunjar Begendi - Sultan's Delight)
Categories: Turkish Vegetable Loo
Yield: 1 Servings

1	lg	Eggplant
4	tb	Butter
4	tb	Flour
8	oz	Rich milk; or half and half
8	tb	Grated Parmesan
		Salt and white pepper to
		Taste

Rose Dosti, who is or was food editor for the Los Angeles Times, says that this is used as a bed for serving stews or roast chicken.

Puncture eggplant in several places and bake at 400F (200C) for 1 hr or until soft (or nuke for 5-7 minutes). Remove and discard peel. Mash pulp and set aside.

Make a thick white sauce out of the butter, flour, and milk. Stir in cheese and season with salt and white pepper. Fold in eggplant and cook, stirring constantly to prevent scorching, 3 min or until thickened to taste. Serve hot.

From: mloo@juno.com (Michael Loo)

previous

next