*  Exported from  MasterCook  *

                HUNKAR BEGENDI (ROASTED EGGPLANT PUREE)

Recipe By     :
Serving Size  : 3    Preparation Time :0:00
Categories    : Vegetables

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4       sm           Eggplant -- (about 1/2 lb. or
                        -- 2 md. (about 1 lb.
                       ea.)
  1       tb           Butter
  1       tb           Flour
    1/3   c            Milk
    1/4   c            Kasher/kasseri -- freshly
                        -- grated or use
                       Romano cheese
    1/2   ts           Salt
                       Black pepper -- freshly grated

   First, roast the eggplants in the following fashion:
 Prick each one in 3 or 4 places with the tines of a
 long handled fork.  Then impale them, one at a time,
 on the tines of the fork and turn them over a gas
 flame until the skin chars and begins to crack.  (If
 you have an electric stove, pierce the eggplants,
 place them on a large baking sheet and broil them 4
 inches from the heat sseri; freshly
 :          ;grated or use Romano cheese
     1/2 ts Salt
 :          Black pepper; freshly grated

   First, roasm, cutting away any
 badly charred spots on the surface.  Cut the eggplants
 in half lengthwise and chop them finely.  Then mash
 the pulp to a smooth puree with the back of a spoon or
 with a mortar and pestle.
   In a heavy 3 to 4 quart saucepan, heat the
 tablespoon of butter over moderate heat.  When the
 foam begins to subside, stir in the flour and when it
 is completely absorbed pour in the milk all at once.
 Stirring vigorously with a whisk, cook over high heat
 until the mixture comes to a boil and thickens
 heavily.  Beat in the pureed eggplant, reduce the heat
 to low, and, stirring occasionally, simmer for 5
 minutes. Off the heat add the cheese, salt and a few
 grindings of pepper. Beat vigorously until the mixture
 is thick enough to hold its shape almost solidly in
 the spoon.
  Taste for seasoning and serve at once.  Hunkar
 begendi traditionally accompanies roast or braised
 veal or lamb.

 Time Life Series: Middle Eastern Cooking,  "circa  69"

 MMed by: [email protected]



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