Hunkar Begendi Turkish Eggplant Aubergine Cream Recipes

Steps:

• Grill eggplants whole without peeling them by holding over a flame and turning slowly, or prick skin in several places and set in hot oven.
• When the skin begins to break and the inside pulp feels soft, slip off the skin; discard sacs containing seeds and chop up pulp; put pulp in a saucepan.
• Mix lemon juice with pulp and simmer until very soft, stirring often (10-15 minutes).
• Meanwhile, melt butter, add flour to it and allow flour to brown.
• Beat the butter and flour mixture into the eggplant.
• Slowly add several tablespoons of hot milk and the nutmeg and continue beating until mixture resembles mashed potatoes.
• Lastly add several tablespoons of grated cheese and cook several minutes more.
• Serve immediately.

Steps:

• Stew: Fry the onion in the oil till soft. Add meat and brown. Add garlic and cook for a few seconds longer.
• Add tomatoes, sugar, and salt and pepper to taste.
• Add water to cover and simmer with the lid on for about 1 or 1 1/2 hours, till meat is very tender.
• If necessary, add more water or let the sauce reduce a bit to get a good saucy consistency.
• Eggplant Sauce: Prick eggplants all over and roast in a very hot oven (500 degrees or as hot as your oven goes) for 30 minutes, until eggplants soften and skin chars. Cool and peel carefully.
• Put lemon juice in a bowl of water and put peelec eggplants in acidified water to keep them white.
• Melt butter in saucepan, add flour and stiur over very low heat for 2 minutes or until well-blended. Remove from the heat and add milk gradually, beating vigorously. Season with nutmeg, salt and pepper to taste. Cook ove rlow heat for 15 minutes, until sauce thickens.
• Drain the eggplants in a colander and squeeze out as much water and juice as possible. Chop in the colander and mash with a fork (I think this step is meant to allow additional drainage).
• Mix with the milk sauce until well blended. Return to the heat, add grated cheese, stir until melted and add more salt and pepper if necessary.
• Serve the stew with the eggplant cream in a ring around it. Serve with rice.

Steps:

• With a fork, pierce skin of eggplant. Bake eggplant in a rimmed pan in a 400 degrees oven for 1 hour or until very soft; cool.
• Split in half and scoop out pulp into a bowl. Mash pulp with a fork.
• Mix in oil, lemon juice, garlic, green pepper and salt and pepper to taste. Cover and chill for 2 hours.
• To serve: Arrange romaine lettuce leaves on platter. Mound eggplant in center. Garnish with tomato wedges and fresh parsley.