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                 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: earl.cravens@salata.com
 


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