INGREDIENTS

INSTRUCTIONS

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  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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