*  Exported from  MasterCook  *
 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.
    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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