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Eggplant Cream (Turkish) Hunkar Begendi

Eggplant Cream (Turkish Hunkar Begendi recipe image
This Turkish side-dish features Sized eggplant (batinjaan, Flour, Butter, Lemon juice. It delivers smooth, comforting richness, bright, zesty notes. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 209.0
Description
This Turkish side-dish features Sized eggplant (batinjaan, Flour, Butter, Lemon juice. It delivers smooth, comforting richness, bright, zesty notes. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 3 md Sized eggplant (batinjaan)
  • 6 tablespoon Flour
  • 4 tablespoon Butter
  • 1 tablespoon Lemon juice
Directions
  1. 1
    Grated cheese Salt and pepper In Turkey this unusual eggplant dish is called Sultan's Pleasure, for reasons which are obvious as soon as one samples it.
  2. 2
    Particularly delicious with chicken.
  3. 3
    Grilling the eggplants gives the vegetables an agreeable smoky flavor.
  4. 4
    Grill eggplants whole without peeling them by holding over a flame and turning slowly, or prick skin in several places and
  5. 5
    set in hot oven.
  6. 6
    When the skin begins to break and the inside pulp feels soft, slip off the skin and scoop the pulp into a saucepan.
  7. 7
    Mix lemon juice with pulp and simmer until very soft, stirring often (10-15 minutes).
  8. 8
    Meanwhile, melt butter, add flour to it and allow flour to brown.
  9. 9
    Beat the butter and flour mixture into the eggplant.
  10. 10
    add several tablespoons of hot milk and continue beating until mixture resembles mashed potatoes.
  11. 11
    Lastly add several tablespoons of grated Parmesan or Cheddar cheese and cook several minutes more.
  12. 12
    Serve immediately.
  13. 13
    (From Food from the Arab World Marie Karam Khayat and Margaret Clark Keatinge, Khayat's, Beirut 1959)

Nutrition Facts

Servings 4

Amount Per Serving
Calories 209.0kcal
% Daily Value *
Total Fat 12.5g20%
Saturated Fat 7.7g39%
Cholesterol 32.2mg11%
Sodium 99.2mg5%
Total Carbohydrate 21.8g8%
Dietary Fiber 2.9g12%
Sugars 2.8g
Protein 3.1g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, batinjaan, begendi, butter, cream, eggplant, flour, grilling, hunkar, juice, lemon, side-dish, simmering, sized, title, turkish, vegetables, vegetarian
Read it online: https://www.chefs-mate.com/recipe/eggplant-cream-turkish-hunkar-begendi/