Hunkar Begendi (Turkish Eggplant (Aubergine) Cream) – a delicious recipe with eggplants, lemon juice, flour, butter, hot milk, nutmeg. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
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.
2
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.
3
Mix lemon juice with pulp and simmer until very soft, stirring often (10-15 minutes).
4
Meanwhile, melt butter, add flour to it and allow flour to brown.
5
Beat the butter and flour mixture into the eggplant.
6
Slowly add several tablespoons of hot milk and the nutmeg and continue beating until mixture resembles mashed potatoes.
7
Lastly add several tablespoons of grated cheese and cook several minutes more.
8
Serve immediately.
217
kcal
Calories
12
g
Fat
23
g
Carbs
4
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.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 medium eggplants, 1 tablespoon lemon juice, 6 tablespoons flour, 4 tablespoons butter, and more.
Yes, Hunkar Begendi (Turkish Eggplant (Aubergine) Cream) 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.
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