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.
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Units: US | Metric
- 1Grill eggplants whole without peeling them by holding over a flame and turning slowly, or prick skin in several places and set in hot oven.
- 2When 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.
- 3Mix lemon juice with pulp and simmer until very soft, stirring often (10-15 minutes).
- 4Meanwhile, melt butter, add flour to it and allow flour to brown.
- 5Beat the butter and flour mixture into the eggplant.
- 6Slowly add several tablespoons of hot milk and the nutmeg and continue beating until mixture resembles mashed potatoes.
- 7Lastly add several tablespoons of grated cheese and cook several minutes more.
- 8Serve immediately.
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Nutritional Facts for Hunkar Begendi (Turkish Eggplant (Aubergine) Cream)
Serving Size: 1 (314 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 263.9
- Calories from Fat 122
- Total Fat 13.5 g
- Saturated Fat 8.1 g
- Cholesterol 34.8 mg
- Sodium 105.2 mg
- Total Carbohydrate 34.1 g
- Dietary Fiber 14.3 g
- Sugars 9.8 g
- Protein 6.5 g