Buttermilk Eggplant Puree (Hunkar Begendi)

Name: Buttermilk Eggplant Puree (Hunkar Begendi)
Yield: Serves 4
Ingredients: 3 tablespoons butter; 2 tablespoons flour; 2 cups buttermilk; 1/4 teaspoon nutmeg; 1 teaspoon salt; 1 large Italian eggplant (or a few, if using a smaller variety)

By Emms

October 1, 2014

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Buttermilk Eggplant Puree (Hunkar Begendi) — 1 of 3 Photo by Ian MacLellan

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Author Notes: This smoky eggplant dish is a twist on a traditional Turkish delight. Hunkar Begendi (which translated literally means "the Sultan liked it") dates back to the early 1600's and is typically served with lamb. However, I like it best with tomato and chickpea ragu, for an easy, yet satisfying weeknight meal. —Emms

Serves: 4

3 tablespoons butter
2 tablespoons flour
2 cups buttermilk
1/4 teaspoon nutmeg
1 teaspoon salt
1 large Italian eggplant (or a few, if using a smaller variety)

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.
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.
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.
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.
Serve over rice with lamb or chickpea ragu.