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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)
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