Recipe by evelyn/athens
This literally translates as 'the Sultan's Delight', and it is that! The first time I had it, I fell in love. Mild, rich, buttery - it perfectly complemented the braised beef (in tomato sauce) that it was meant to accompany. This is a very subtle dish. If you want FLAVOUR, look elsewhere. This is flavourful in a more refined way, and also a lesson to our overly-spiced palates.
Top Review by Queen Dana
I loved this. I'm not real experienced with eggplant and had a diffcult time getting the seeds out so half the seeds stayed which changed the texture of the dish a little but I didn't mind. Thanks for the great recipe.
- 3 medium eggplants
- 1 tablespoon lemon juice
- 6 tablespoons flour
- 4 tablespoons butter
- 1⁄2 cup hot milk (more may be necessary)
- 1⁄8 teaspoon nutmeg
- grated greek kasseri cheese or kefalotiri or parmesan cheese
- salt and pepper
Directions See How It's Made
- 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.
- 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.
- Mix lemon juice with pulp and simmer until very soft, stirring often (10-15 minutes).
- Meanwhile, melt butter, add flour to it and allow flour to brown.
- Beat the butter and flour mixture into the eggplant.
- Slowly add several tablespoons of hot milk and the nutmeg and continue beating until mixture resembles mashed potatoes.
- Lastly add several tablespoons of grated cheese and cook several minutes more.
- Serve immediately.