HUNKAR BEGENDI
Steps:
- Roast eggplant by pricking each one in 3 or 4 places with the tines of a fork. Turn ever 15 minutes, until eggplant is very soft. Remove from oven after about an hour. Cut and spoon out eggplant. Mash in puree. In a 3-4 quart saucepan, heat butter, add milk and flour. Then add eggplant, and mix well. Take off heat, and add grated romano cheese, and fresh black pepper.
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