Buttermilk Eggplant Puree (Hunkar Begendi) – a delicious recipe with butter, flour, buttermilk, nutmeg, salt, Italian eggplant. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
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
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
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
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
Serve over rice with lamb or chickpea ragu.
923
kcal
Calories
101
g
Fat
8
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 3 tablespoons butter, 2 tablespoons flour, 2 cups buttermilk, 1/4 teaspoon nutmeg, and more.
Yes, Buttermilk Eggplant Puree (Hunkar Begendi) falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
