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

1lgEggplant
4tbButter
4tbFlour
8ozRich milk; or half and half
8tbGrated 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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