Hunkar Begendi

Turkish Eggplant Cream

(30 votes)

3 medium sized eggplants (batinjaan)
6 tablespoons flour
4 tablespoons butter
1 tablespoon lemon juice
grated cheese
salt and pepper

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 and scoop the pulp into 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 continue beating until mixture resembles mashed potatoes. Lastly add several tablespoons of grated Parmesan or Cheddar cheese and cook several minutes more. Serve immediately.

In Turkey this unusual eggplant dish is called Sultan's Pleasure, for reasons which are obvious as soon as one samples it. Grilling the eggplants gives the vegetables an agreeable smokey flavor.


This is awesome. What a way to tuck this curiously unique veggie away... I'm going to try using this as a substitute for white sauce in lasagna or something (with a little extra milk). Might try making a vegan version too with olive oil and rice milk. Thanks so much.
veggie fan, Geelong, Downunder

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