Eggplant Puree (Hunjar Begendi - Sultan's Delight)--The Platinum Recipes Collection

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Eggplant Puree (Hunjar Begendi - Sultan's Delight)

1 Servings
1 lg eggplant
4 T butter
4 T flour
8 oz rich milk,or half and half
8 T parmesan,Grated
1 salt and white pepper to
1 taste

Puncture eggplant in several places and bake at 400F (200C) for 1 hr or until soft (or nuke for 5-7 minutes). Remove and discard peel.
Mash pulp and set aside.
Make a thick white sauce out of the butter, flour, and milk. Stir in cheese and season with salt and white pepper. Fold in eggplant and cook, stirring constantly to prevent scorching, 3 min or until thickened to taste. Serve hot.

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