Hunkar Begendi Turkish Eggplant Aubergine Cream
Discover the rich, velvety allure of **Hünkâr Beğendi**, a classic Turkish dish highlighting the magic of roasted eggplants blended into a silky, cheese-infused béchamel sauce. This recipe, often translated as "Sultan’s Delight," combines the smoky depth of fire-roasted eggplants (aubergines) with creamy butter, milk, and a touch of Parmesan or Turkish kashar cheese for an irresistibly smooth texture. Enhanced with just the right hint of lemon juice and spices, this versatile dish can be savored as a luxurious side or the perfect base for hearty meat stews. With its irresistible aroma and authentic Ottoman roots, this Turkish eggplant cream is an elegant addition to any table that’s sure to captivate your senses and your taste buds. Perfect for lovers of Mediterranean cuisine, Hünkâr Beğendi marries comforting creaminess with bold, smoky flavor for a dish that truly lives up to its regal name.
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Recipe Information
Ingredients
- 4 large eggplants (aubergines)
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 0.5 cup grated Parmesan or Turkish kashar cheese
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 teaspoon lemon juice
Instructions
Preheat your oven to 400°F (200°C). Pierce the eggplants a few times with a fork to allow steam to escape while cooking.
Place the eggplants directly on the oven rack or a baking sheet lined with foil. Roast for 30-35 minutes, turning occasionally, until the skin is charred and the insides are soft.
Once roasted, remove the eggplants from the oven and allow them to cool slightly. Peel off the skin and scoop out the soft flesh into a bowl. Mash the roasted eggplant with a fork until smooth. Set aside.
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 1-2 minutes to make a roux. The mixture should be slightly golden but not browned.
Gradually pour in the milk, whisking constantly to prevent lumps from forming. Cook the béchamel sauce for 3-5 minutes until it thickens.
Lower the heat and stir in the mashed eggplant. Mix well to combine the smoky eggplant with the creamy béchamel sauce.
Add the grated cheese, salt, black pepper, and lemon juice. Stir until the cheese has melted and the mixture is smooth.
Taste and adjust seasoning as needed. Serve immediately as a side dish or as a base for a savory meat stew.
Nutrition Facts
Calories |
1650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.2 g | 105% | |
| Saturated Fat | 47.3 g | 236% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 214 mg | 71% | |
| Sodium | 3441 mg | 150% | |
| Total Carbohydrate | 163.8 g | 60% | |
| Dietary Fiber | 60.8 g | 217% | |
| Total Sugars | 94.8 g | ||
| Protein | 83.8 g | 168% | |
| Vitamin D | 6.7 mcg | 34% | |
| Calcium | 2114 mg | 163% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 5459 mg | 116% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
