Hunkar Begendi Turkish Eggplant Aubergine Cream Recipes

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HUNKAR BEGENDI (TURKISH EGGPLANT (AUBERGINE) CREAM)



Hunkar Begendi (Turkish Eggplant (Aubergine) Cream) image

This literally translates as 'the Sultan's Delight', and it is that! The first time I had it, I fell in love. Mild, rich, buttery - it perfectly complemented the braised beef (in tomato sauce) that it was meant to accompany. This is a very subtle dish. If you want FLAVOUR, look elsewhere. This is flavourful in a more refined way, and also a lesson to our overly-spiced palates.

Provided by evelynathens

Categories     Vegetable

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 8

3 medium eggplants
1 tablespoon lemon juice
6 tablespoons flour
4 tablespoons butter
1/2 cup hot milk (more may be necessary)
1/8 teaspoon nutmeg
kefalotiri or parmesan cheese
salt and pepper

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.

Nutrition Facts : Calories 264, Fat 13.6, SaturatedFat 8.2, Cholesterol 34.8, Sodium 105.2, Carbohydrate 34.2, Fiber 14.3, Sugar 9.8, Protein 6.5

HUNKAR BEGENDI



Hunkar Begendi image

Turkish lamb stew with creamy eggplant sauce, from Claudia Roden. Cheddar or parmesan may be substituted for the kasseri cheese.

Provided by Sass Smith

Categories     Lamb/Sheep

Time 2h

Yield 6 serving(s)

Number Of Ingredients 13

1 large onion, sliced
1 tablespoon vegetable oil
1 1/2 lbs lamb, cut into 3/4 inch cubes
2 garlic cloves, chopped
1 lb tomatoes, peeled and chopped
1 teaspoon sugar
1 lb eggplant
2 tablespoons lemon juice
4 tablespoons butter
2 tablespoons all-purpose flour
2 cups hot milk
1/4 teaspoon grated nutmeg
1/2 cup kasseri cheese, grated

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.

Nutrition Facts : Calories 366.7, Fat 24.6, SaturatedFat 11.8, Cholesterol 91.7, Sodium 145.7, Carbohydrate 17, Fiber 4, Sugar 5.7, Protein 20.7

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