Middle_Eastern
Middle Eastern - Salads and Sides
Hunkar Begendi Salad / Side
Chef's Menu Description
Crisp seasonal garden leaves and fresh vegetables tossed in a vibrant house dressing, finished with toasted seeds and fresh herbs.
Ingredients
- • 3 large aubergines (about 1 kg)
- • 2 tbsp butter
- • 2 tbsp plain flour
- • 1 cup warm whole milk
- • 1/2 cup grated kasseri cheese
- • 1/4 tsp freshly grated nutmeg
- • 1/2 tsp salt
Preparation Steps
1
Phase 1
Prick the aubergines and roast over a flame or under a hot grill until the skins blacken and the flesh collapses.
2
Phase 2
Scoop out the flesh, chop it finely, and let it drain in a sieve for 15 minutes.
3
Phase 3
Melt the butter in a saucepan, whisk in the flour, and cook for 2 minutes without browning.
4
Phase 4
Gradually whisk in the warm milk and cook, stirring, until a smooth béchamel forms.
5
Phase 5
Fold in the aubergine and mash the mixture until creamy.
6
Phase 6
Stir in the kasseri, nutmeg, and salt until the cheese melts, and serve warm as a side.