Hunkar Begendi (Turkish Eggplant (Aubergine) Cream)

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.

• Ready In: 50 mins
• Serves: 4-6

Ingredients

• 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

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