Delicious Turkish Food recipe: Ember Roasted Eggplant in white sauce / Patlıcan Beğendi

Pierced the aubergines with a knife/fork. Grill the aubergines directly onto fire/stove over medium heat until the skin is charred and blackened and the flesh feels soft when pressed (approximately 15-20 minutes, turning halfway through cooking).

Place the grilled aubergines into a plastic bag and set aside to slightly cool. Peel off the skin carefully, ensuring minimal waste of aubergine meat. Finely chop the aubergines and set aside.

Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until it becomes a paste that bubbles but does not brown (about 3 minutes). Add the milk slowly, continuing to stir as the sauce thickens. Stir in the shredded cheese and cook until melted. Add the chopped ember-roasted aubergine, and mix. Season with salt, pepper, and nutmeg, lower the heat, and cook, stirring for 2 to 3 minutes. Turn off the heat.

Equipment Needed

Spice Level:

Dietary

Allergens