Ottoman Eggplant Cream (Hunkar Begendi)

A creamy and smoky eggplant dish fit for royalty

preptime10 min
cooktime20 min
servings4-6 servings
Ingredients

Ingredients:

  • 3 large eggplants

  • 50g butter

  • 1 tbsp flour

  • 100ml milk

  • Salt, to taste

  • Black pepper, to taste

Preparation

Preparation:

  1. Roast the whole eggplants over a gas flame or in the oven until the skins are charred and the flesh is soft, about 10-15 minutes

  2. Let the eggplants cool slightly, then peel and mash the flesh to a smooth consistency

  3. In a pan, melt the butter over medium heat. Add the flour and stir continuously to create a roux

  4. Gradually add the milk while stirring, ensuring no lumps form. Cook until the mixture thickens

  5. Combine the eggplant mash with the roux, and season with salt and pepper to taste

  6. Cook everything together, stirring until smooth and creamy

  7. Serve warm as a side or topping for meat dishes

Notes

Notes:

  • For an extra smoky flavor, roast the eggplants over an open flame

  • Adjust the amount of milk based on the desired thickness of the cream

  • The dish can also be enhanced with a sprinkle of grated cheese on top

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