Buttermilk Eggplant Puree (Hunkar Begendi)

1. 1

   Broil eggplant on grill or over gas range. Rotate eggplant occasionally, cooking about 15-20 minutes. The eggplant should be very tender and the skin beginning to peel. Set aside to cool.

2. 2

   Melt butter over medium-low heat until melted. Add the flour and stir until smooth. Cook, stirring often, about 5 minutes until the mixture begins to turn golden.

3. 3

   Add buttermilk gradually, whisking continuously. Bring to a boil and cook, stirring, ten minutes,or until sauce thickens. Remove from heat and add nutmeg and salt.

4. 4

   Peel and roughly chop the broiled eggplant. Add to the sauce and mash with the back of your mixing spoon until sauce reaches the desired consistency.

5. 5

   Serve over rice with lamb or chickpea ragu.

* Per serving · 4 servings · Values may vary.