Stuffed Eggplant - Hnkar Begendi
From capedread 16 years agoIngredients
- * 2 large or 3 medium eggplant or aubergines shopping list
- * 2 tbsp. fresh lemon juice shopping list
- * 3 tbsp. unsalted butter shopping list
- * 2 1/2 tbsp. flour shopping list
- * 250 ml (1 cup) milk shopping list
- * 200 ml (3/4 cup) grated cheese shopping list
- * salt and freshly ground black pepper shopping list
- * A pinch of nutmeg (optional) shopping list
How to make it
- 1. Prepare a charcoal fire in an outdoor grill and let it burn down to glowing coals. Place the eggplants over the coals and roast, turning frequently, until the skins are charred all over and the pulp is very soft and well cooked, about 30 to 40 minutes. Let the eggplants cool.
- 2. Peel the eggplants, being sure to remove all the skin. Place the pulp in a bowl and mash it with the lemon juice until completely puréed.
- 3. Melt the butter in a skillet. Blend in the flour and cook briefly. Gradually whisk in the milk, stirring constantly until the mixture thickens into a smooth white sauce. Stir in the eggplant purée and kasseri cheese and continue cooking until the cheese has melted. Season to taste.
- 4. Serve the eggplant purée on its own, or fold in some cooked ground or cubed lamb.
People Who Like This Dish 1
- juels Clayton, NC
- capedread Peterborough. Cambridgeshire, GB
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The Rating
Reviewed by 1 people-
This is a very nice recipe, can't wait to try it! I think I'll add some meat to mine. Added this to an eggplant group for ya.
juels in Clayton loved it
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