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
Ingredients
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3 tablespoons
butter
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2 tablespoons
flour
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2 cups
buttermilk
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1/4 teaspoon
nutmeg
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1 teaspoon
salt
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1
large Italian eggplant (or a few, if using a smaller variety)
Directions
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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.
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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.
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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.
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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.
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Serve over rice with lamb or chickpea ragu.
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