Hunkar Begendi (Turkish Eggplant (Aubergine) Cream)

• 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

1. 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.
2. 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.
3. Mix lemon juice with pulp and simmer until very soft, stirring often (10-15 minutes).
4. Meanwhile, melt butter, add flour to it and allow flour to brown.
5. Beat the butter and flour mixture into the eggplant.
6. Slowly add several tablespoons of hot milk and the nutmeg and continue beating until mixture resembles mashed potatoes.
7. Lastly add several tablespoons of grated cheese and cook several minutes more.
8. Serve immediately.

eggplants, lemon juice, flour, butter, hot milk, nutmeg, parmesan cheese, salt

Taken from www.food.com/recipe/hunkar-begendi-turkish-eggplant-aubergine-cream-95402 (may not work)