If you have ever wondered how else you can prepare eggplant other than Eggplant Parmesan, grilled eggplant or Baba Ganouj, check out this wonderful recipe! In Turkey they call this unusual dish Sultan’s Pleasure, for reasons which are obvious as soon as one samples it. Particularly delicious with chicken. We also like it as a dip for various breads, like pumpernickel.
Sultan’s Pleasure (Eggplant Cream, Hunkar Begendi)
3 medium eggplant
1 Tbsp lemon juice
6 Tbsp flour
4 Tbsp butter
3 Tbsp hot milk
3 Tbsp Parmesan or grated cheddar cheese
salt and pepper
Prick the skin of eggplants in several places and set in hot oven (350-400 F) on a cookie sheet, or grill them whole and unpeeled by holding over a flame and turning slowly.
When the skin begins to break and/or the insides feel very soft, cut off end and cut in half and scoop the pulp into a saucepan.
Mix lemon juice with pulp and simmer until very soft, stirring often (10-15 minutes).
Meanwhile, melt the butter, then add flour and stir until it makes a brown roux.
Beat the roux into the eggplant mixture (we use a hand mixer for consistency). Slowly add the milk (more, if desired), and continue beating until mixture resembles mashed potatoes.
Lastly, add the Parmesan or grated cheddar cheese (adjust quantity to taste) and cook several minutes more. Serve immediately (it’s best warm!).