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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