Prepare to embark on a mouthwatering journey through the royal kitchens of the Ottoman Empire with Hunkar Begendi, a legendary dish that literally translates to "The Sultan Liked It"! This sumptuous recipe transforms simple eggplants into a creamy, cheesy masterpiece that will transport your taste buds straight to the vibrant streets of Turkey. If you're looking to impress your dinner guests with a dish that's both exotic and comforting, you've just struck culinary gold!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Turkish
Serves: 4 servings
Ingredients
- 2 large eggplants
- 1 cup grated cheese (e.g., kasseri or mozzarella)
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 cup milk
- 3 tablespoons flour
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Prepare the eggplants by washing and piercing them with a fork. Place them directly on a gas stovetop or grill, turning occasionally, until the skin is completely charred and the inside is soft and tender (about 15-20 minutes).
- Remove the eggplants from heat and let them cool slightly. Carefully peel off the charred skin and discard. Slice the soft eggplant flesh and set aside.
- In a medium saucepan, heat olive oil over medium heat. Add finely chopped onions and minced garlic, sautéing until they become translucent and fragrant.
- Sprinkle flour over the onion mixture and stir continuously for 2-3 minutes to create a light roux, preventing any burning.
- Gradually pour in the milk, whisking constantly to create a smooth béchamel sauce. Continue cooking until the sauce thickens and becomes creamy.
- Add the grilled eggplant to the sauce, mashing it slightly to create a smooth, creamy texture. Season with salt and pepper to taste.
- Sprinkle the grated cheese over the eggplant mixture and stir until the cheese is fully melted and integrated.
- Transfer the mixture to a serving platter, spreading it evenly. Garnish with freshly chopped parsley.
- Serve hot as a side dish or main course, optionally accompanied by rice or crusty bread.
Tips
- Char the Eggplants Perfectly: For the most authentic flavor, char the eggplants directly on a gas flame or grill. The smoky flavor is crucial to the dish's character.
- Patience is Key: Take your time peeling the eggplants. The softer and more thoroughly roasted they are, the creamier your final dish will be.
- Prevent Lumpy Sauce: When adding flour and milk, whisk continuously to create a smooth béchamel sauce. Slow and steady wins the race!
- Cheese Selection Matters: While kasseri or mozzarella work great, feel free to experiment with other melting cheeses like gruyère for a unique twist.
- Serving Suggestion: This dish is incredibly versatile. Serve it as a side dish, vegetarian main course, or even as a luxurious dip with crusty bread.
- Make Ahead Tip: The eggplant base can be prepared in advance and reheated, making it perfect for entertaining.
- Garnish Generously: Fresh parsley isn't just for looks - it adds a bright, fresh contrast to the rich, creamy dish.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 15g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 35mg
