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    You are in: Home / Recipes / Hunkar Begendi (Turkish Eggplant (Aubergine) Cream) Recipe
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    Hunkar Begendi (Turkish Eggplant (Aubergine) Cream)

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    evelyn/athens's Note:

    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


    1. 1
      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.
    2. 2
      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.
    3. 3
      Mix lemon juice with pulp and simmer until very soft, stirring often (10-15 minutes).
    4. 4
      Meanwhile, melt butter, add flour to it and allow flour to brown.
    5. 5
      Beat the butter and flour mixture into the eggplant.
    6. 6
      Slowly add several tablespoons of hot milk and the nutmeg and continue beating until mixture resembles mashed potatoes.
    7. 7
      Lastly add several tablespoons of grated cheese and cook several minutes more.
    8. 8
      Serve immediately.

    Ratings & Reviews:

    • on December 11, 2009


      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.

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    • on January 11, 2006


      Wow. This is one of those 10 star recipes that I wonder how I ever lived without before tasting it for the first time this evening. I halved the recipe to serve with evelyn's Das Kebap recipe and I wish I had made the entire amount because it was SUBLIME indeed! I roasted my eggplant in the oven for 40 minutes at 350 degrees and let it cool before peeling. After I seeded the eggplant I whirred it in the blender for a few seconds before cooking it on the stovetop. The end result was buttery, creamy, slightly smoky, and just a beautiful clean eggplant flavor. Thank you for sharing such a fantastic recipe, that I had never tried or heard of before this week, but I know we will absolutely be making again.

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    • on January 09, 2005


      This is absolutely fabulous. I've just finished making it and had to stop myself from eating it before I served dinner. I absolutely understand why the sultan was delighted. The only thing I did was to use my immersion blender to make the mixture totally smooth. I am so excited--because I am thinking about not just how good this will be as an accompniament to my dinner, but how this wonderful sort of eggplant custard can be used in other things--like choux puffs flavored with kasseri cheese and filled with this eggplant. What a great recipe! Thank you.

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    Read All Reviews (4)


    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

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