Hunkar Begendi (Grilled Eggplant with Cheese)
Yield
8 servingsPrep
30 minCook
30 minReady
60 minLow Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggplant
|
*
|
| ½ | each |
lemon
|
|
| 1 | cup |
water
|
|
| ¼ | cup |
butter
|
|
| 1 | tablespoon |
all-purpose flour
|
|
| 1 | cup |
milk
|
|
| ¼ | cup |
mozzarella cheese
shredded |
*
|
| 1 | x |
nutmeg
|
*
|
| 1 | x |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggplant
|
*
|
| 0.5 | each |
lemon
|
|
| 237 | ml |
water
|
|
| 59 | ml |
butter
|
|
| 15 | ml |
all-purpose flour
|
|
| 237 | ml |
milk
|
|
| 59 | ml |
mozzarella cheese
shredded |
*
|
| 1 | x |
nutmeg
|
*
|
| 1 | x |
salt
|
*
|
Directions
Smoke whole eggplants in covered barbecue, or bake at 350'F 20 to 30 minutes, until tender.
Add lemon half to water in shallow dish.
Place eggplants in water, turn to coat thoroughly, and let stand until cool.
Peel eggplants and remove seeds.
Cut flesh into ¼ inch cubes.
Melt butter in skillet.
Add flour and cook and stir until light brown.
Stir in milk.
Add cheeses, eggplant, dash nutmeg and season to taste with salt.
Cook over very low heat 5 minutes.
