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Hunkar Begendi (Roasted Eggplant Puree

Hunkar Begendi (Roasted Eggplant Puree recipe image
This classic Turkish dish, known as "Pasha's Delight," features silky-smooth roasted eggplant puree blended into a rich, creamy white sauce. The smoky depth of the charred eggplant complements the sharp tang of Kashar or Romano cheese, creating a luxurious texture that pairs beautifully with braised meats. It is an elegant yet comforting side dish that elevates any dinner table. Perfect for special occasions or a hearty weeknight meal, this recipe brings authentic Middle Eastern flavors to your kitchen with simple, wholesome ingredients.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 25.0
Dietary: Vegetarian
Description
This classic Turkish dish, known as "Pasha's Delight," features silky-smooth roasted eggplant puree blended into a rich, creamy white sauce. The smoky depth of the charred eggplant complements the sharp tang of Kashar or Romano cheese, creating a luxurious texture that pairs beautifully with braised meats. It is an elegant yet comforting side dish that elevates any dinner table. Perfect for special occasions or a hearty weeknight meal, this recipe brings authentic Middle Eastern flavors to your kitchen with simple, wholesome ingredients.
Ingredients
  • 2 medium Eggplants (about 1 lb total)
  • 1 tbsp Butter
  • 1 tbsp Flour
  • 1/3 cup Milk
  • 1/4 cup Kashar or Romano cheese, freshly grated
  • 1/2 tsp Salt
  • to taste Black pepper, freshly ground
Directions
  1. 1
    Preheat oven broiler or prepare a gas flame. Pierce eggplants in 3-4 places with a fork.
  2. 2
    Roast eggplants over direct heat or under the broiler, turning occasionally, until skin is charred and pulp is soft and mushy, about 20-30 minutes.
  3. 3
    Remove eggplants from heat, let cool slightly, then peel off charred skin. Discard any badly burnt spots.
  4. 4
    Cut eggplants in half lengthwise and scoop out the pulp. Chop finely and mash into a smooth puree using a spoon or mortar and pestle.
  5. 5
    In a heavy saucepan, melt butter over moderate heat.
  6. 6
    Stir in flour and cook for 1-2 minutes until bubbly and pale gold, ensuring no raw flour taste remains.
  7. 7
    Gradually whisk in milk all at once, stirring vigorously to prevent lumps.
  8. 8
    Cook over medium-high heat, stirring constantly, until the mixture thickens and comes to a boil.
  9. 9
    Beat in the pureed eggplant until fully incorporated.
  10. 10
    Reduce heat to low and simmer for 5 minutes, stirring occasionally.
  11. 11
    Remove from heat. Stir in grated cheese, salt, and black pepper.
  12. 12
    Beat vigorously until the cheese melts and the mixture is thick enough to hold its shape on a spoon.
  13. 13
    Taste and adjust seasoning if needed. Serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 25.0kcal
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 3.0mg1%
Total Carbohydrate 5.9g2%
Dietary Fiber 3.0g12%
Sugars 3.5g
Protein 1.0g2%

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

Note

Traditionally, Hunkar Begendi accompanies roast or braised lamb or veal. It can also be served as a vegetarian main with crusty bread.

If using an electric stove, place pierced eggplants on a baking sheet and broil 4 inches from the heat source.

For a vegan version, substitute butter with olive oil and use a plant-based milk and vegan cheese alternative, though the texture may vary.

The sauce should be thick and creamy. If it becomes too thick after cooling, add a splash of milk to loosen it before reheating.

Keywords: eggplant, puree, turkish, hunkar begendi, roasted, smoky, cheese sauce, side dish, middle eastern, comfort food, vegetarian option, smoked eggplant, creamy sauce, romano cheese, kashar cheese
Read it online: https://www.chefs-mate.com/recipe/hunkar-begendi-roasted-eggplant-puree/