Best Turkish Eggplant Aubergine Casserole Recipes

Hunkar Begendi (Turkish Eggplant (Aubergine) Cream) image

Provided by evelynathens

Categories Vegetable

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 8

3 medium eggplants
1 tablespoon lemon juice
6 tablespoons flour
4 tablespoons butter
1/2 cup hot milk (more may be necessary)
1/8 teaspoon nutmeg
kefalotiri or parmesan cheese
salt and pepper

Steps:

Grill eggplants whole without peeling them by holding over a flame and turning slowly, or prick skin in several places and set in hot oven.
When the skin begins to break and the inside pulp feels soft, slip off the skin; discard sacs containing seeds and chop up pulp; put pulp in a saucepan.
Mix lemon juice with pulp and simmer until very soft, stirring often (10-15 minutes).
Meanwhile, melt butter, add flour to it and allow flour to brown.
Beat the butter and flour mixture into the eggplant.
Slowly add several tablespoons of hot milk and the nutmeg and continue beating until mixture resembles mashed potatoes.
Lastly add several tablespoons of grated cheese and cook several minutes more.
Serve immediately.

Nutrition Facts : Calories 264, Fat 13.6, SaturatedFat 8.2, Cholesterol 34.8, Sodium 105.2, Carbohydrate 34.2, Fiber 14.3, Sugar 9.8, Protein 6.5

Turkish Eggplant (Aubergine) Pilaf (Patlicanli Pilav) image

Provided by UmmBinat

Time 50m

Yield 6 , 6 serving(s)

Number Of Ingredients 13

2 oval eggplants (aubergines, 1 lb in all)
salt
1 large onion
1/3 cup olive oil (be sure to use a good one!)
2 cups tomatoes, peeled and chopped
1 1/2 teaspoons salt
fresh ground black pepper
2 tablespoons parsley, chopped
2 teaspoons of fresh mint, chopped
2 cups basmati rice
2 1/2 cups chicken stock
6 paper towels
yogurt, for serving (or Cucumber Salad With Yogurt (Middle East, Palestine) which is even better)

Steps:

Cut eggplants into large cubes with skin on. Place in a colander and sprinkle liberally with salt. Leave for 30 minutes.
Rince and dry eggplant with paper towels.
Half onion lengthwise and slice.
Heat 1/4 cup olive oil in a heavy pan and fry eggplant cubes until lightly browned. Remove and set aside.
Add the remaining oil and gently fry the onion until transparent. Add tomatoes, seasoning, herbs and fried eggplant. Bring to a boil.
Wash rice until the water runs clear. Drain and place on top of the eggplant mixture. Add chicken stock.
Bring to a boil without stirring. Reduce heat, cover pan and leave to simmer gently for 30 minutes.
Turn off heat, place a few paper towels over the rim of the pan and replace the lid (This is important don't ignore this part or your pilav won't be as fluffy!).
Stir gently and turn into a heated serving dish.
Serve with yogurt and then enjoy the delicious taste.