Citra's Home Diary: Turkish Food recipe: Ember Roasted Eggplant in white sauce / Patlıcan Beğendi

Merhaba From Türkiye 👋

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Turkish Food recipe: Ember Roasted Eggplant in white sauce / Patlıcan Beğendi | Çitra's Home Diary. #emberroastedeggplant #auberginerecipe #turkishfoodrecipe #Indonesianfoodrecipe #resepmasakanturki #eggplatrecipe #sidedish #worldfoodrecipe #vegetarianrecipe

If you visit Turkiye and eat in restaurants, you may find this side dish. It's called "Beğendi" (read; bé-é-ndi), made of ember roasted aubergine and cook in cheesy white sauce.

This yummy creamy dish is usually served with any kind of protein such as Roasted Chicken, steak, roasted beef tongue, or kebab until kofta (köfte).

If never eat this, you should try it soon. Leave me a comment below if you love it or hate it 😊

Check also this yummy post, Ev Yapımı Mantı / homemade Turkish dumpling (Mantı)

Making this dish is very easy, and ember roasted (direct heat grill) gives such a special and deliciously smoky flavor.

Prick each eggplant a few times, then char the outside of the eggplants by placing them directly on the flame of a gas burner, and as the skin chars, turn them until the eggplants are uniformly-charred on the outside.

If you don’t have a gas stove, you can char them under the broiler.

Place them inside plastic bag once you take off from the flame and seal it, it helps easier to peel the skin later.

After the skin peel off, chop the aubergine flesh then mix into white cheesy sauce.

So here I will share my recipe how to make this delicious dish. You can check my other recipe to enjoy with this "Patlıcan Beğendi", such as:

Hünkar Beğendi / Ember roasted aubergine with Meat sauce

Fırında beğendili Köfte / Grilled Meatball with ember roasted aubergine

Köfte Kebabı

and more..

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Citra's Home Diary

Ember Roasted Eggplant in white sauce / Patlıcan Beğendi

By: Çitra's Home Diary

Serve: 2-3 portions

Ingredients:

🍆 500 gr aubergine (about 3-4 medium) pierced all over
🍆 2 Tbsp butter
🍆 2 Tbsp flour
🍆 1½ cups of milk
🍆 1 cup of shredded "kaşar peynir" (you can use cheddar or mozzarella cheese)
🍆 pinch of salt and black pepper powder
🍆 ½ tsp fresh grated nutmeg

How to make:

1) Pierced the aubergines with a knife/ fork. Grill the aubergines directly onto fire/stove, and use medium heat. Until the skin is charred and blacked and the flesh feels soft when you press it (this will take approximately 15-20 minutes, turning halfway through cooking).

2) Place the grilled aubergines into a plastic bag and set aside to slightly cool. Peel off the skin carefully, you don't want to waste too much aubergine meat.

After that finely chop the aubergines and set them aside.

3. Make beğendi

Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until it becomes paste cooks and bubbles a bit, but don't let it brown — about 3 minutes. Add the milk slowly, continuing to stir as the sauce thickens.

Stir in shredded "kaşar peynir" or Cheddar/ mozzarella cheese, and cook until it's melted.

Then add chopped ember-roasted aubergine, and mix.

Season with salt, pepper, and nutmeg, lower the heat and cook, stirring for 2 to 3 minutes. Heat off.

You now have delicious ember roasted eggplant ready to serve with any protein you like.

Afiyet Olsun. Enjoy.