Buttermilk Eggplant Puree (Hunkar Begendi)
Emms
Photo by Ian MacLellan
- Serves
- 4
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.
Ingredients
- 3 tablespoon butter
- 2 tablespoon flour
- 2 cup buttermilk
- 1/4 teaspoon nutmeg
- 1 teaspoon salt
- 1 large Italian eggplant (or a few, if using a smaller variety)
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Directions
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 5
Serve over rice with lamb or chickpea ragu.