Hunkar Begendi Smoky Eggplant Puree

Instructions

1. Preheat your oven to 400°F (200°C). Place the whole eggplants on a baking sheet and pierce them with a fork in several places.

2. Roast the eggplants in the oven for about 45-50 minutes, or until the skin is charred and the flesh is soft. Remove from the oven and let them cool slightly.

3. Meanwhile, heat 2 tablespoons of olive oil in a skillet over medium heat. Add the chopped onion and garlic, and sauté until softened and fragrant, about 5 minutes.

4. Stir in the tomato paste and cook for another 2 minutes until it is well incorporated.

5. In a separate saucepan, heat the remaining 1 tablespoon of olive oil over medium heat. Whisk in the flour to create a smooth paste, and cook for 2-3 minutes to get rid of the raw flour taste.

6. Gradually pour in the milk, whisking continuously to prevent lumps from forming. Cook the sauce until it thickens and coats the back of a spoon, about 5-7 minutes.

7. Cut the roasted eggplants in half and scoop out the flesh, discarding the skin. Mash the eggplant flesh with a fork until smooth.

8. Add the mashed eggplant to the béchamel sauce, and stir in the grated Parmesan cheese. Season with salt and pepper to taste.

9. Continue cooking the mixture over low heat for another 5 minutes, allowing the flavors to meld together.

10. Remove the Hunkar Begendi from the heat and transfer to a serving dish. Garnish with fresh parsley and a drizzle of olive oil. Serve the Hunkar Begendi warm alongside your favorite grilled meats or vegetables.