Sultan's Creamy Eggplant Purée
Savor the luxurious essence of Ottoman cuisine with Sultan's Creamy Eggplant Purée, a dish steeped in royal tradition and subtle flavors. This dish offers a symphony of silky eggplant, buttery roux, and a hint of nutmeg, elevated by aged cheese, crafting a velvety textured delight. Perfect as a sophisticated side to a rich meat stew or as an elegant appetizer, this purée shines with its refined and delicate taste profile, aimed at honoring the discerning palates of sultans past.
6
Servings
145.83
Calories
8
Ingredients
Ingredients
eggplants
3 medium (grilled or roasted)
lemon juice
1 tablespoon (freshly squeezed)
flour
6 tablespoons (all-purpose)
butter
4 tablespoons (unsalted)
hot milk
1/2 cup (warmed)
nutmeg
1/8 teaspoon (freshly grated)
kefalotiri or Parmesan cheese
to taste (grated)
salt and pepper
to taste (freshly ground)
Instructions
1
Prepare the eggplants by either grilling them over an open flame until the skin bursts and the flesh softens, or by roasting them in a preheated oven after pricking the skin in multiple places. This process should soften the eggplants uniformly for easy peeling.
2
Once the eggplants are cooked, remove the skin and discard any sections with seeds. Chop the remaining pulp finely.
3
Transfer the chopped eggplant pulp to a saucepan, mix in lemon juice, and simmer over medium heat, stirring often, until the mixture becomes very soft, about 10-15 minutes. This will intensify the natural flavors.
4
In a separate pan, melt the butter over medium heat. Stir in the flour, allowing it to cook until it turns a golden brown, forming a nutty roux.
5
Gradually incorporate the roux into the simmering eggplant pulp, stirring continuously for a smooth blend.
6
Slowly add hot milk in batches, stirring between each addition until the mixture achieves a mashed potato-like consistency. Adjust with extra milk, if necessary, for smoothness.
7
Season the mixture with freshly grated nutmeg, salt, and pepper to taste, then fold in your choice of grated kefalotiri or Parmesan cheese.
8
Continue cooking for a few more minutes until the cheese has melted thoroughly. Serve the purée immediately for best results.
Nutrition Information
12.5g
Carbs
3.33g
Protein
2.5g
Fiber
200mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What is Sultan's Creamy Eggplant Purée?
Sultan's Creamy Eggplant Purée is a luxurious Ottoman-style side dish made with roasted eggplant, a buttery roux, milk, and aged cheese.
What is the origin of this recipe?
This dish is steeped in the royal traditions of Ottoman cuisine and is a staple in traditional Turkish cooking.
How many people does this recipe serve?
This recipe is designed to yield 6 servings.
What is the calorie count per serving?
Each serving contains approximately 145.83 calories.
How many eggplants are needed for this recipe?
You will need 3 medium-sized eggplants.
What are the two ways to cook the eggplants?
You can either grill them over an open flame until the skin bursts or roast them in a preheated oven.
Why should I prick the eggplant skin before roasting?
Pricking the skin in multiple places allows steam to escape and ensures the eggplant softens uniformly.
How do I prepare the eggplant pulp after cooking?
Once cooked, remove the skin, discard any sections with seeds, and finely chop the remaining pulp.
What is the purpose of adding lemon juice to the eggplant?
Lemon juice helps to intensify the natural flavors and maintain the color of the eggplant pulp.
How long should the eggplant pulp simmer?
The pulp should simmer with lemon juice over medium heat for about 10-15 minutes until very soft.
How do I make the roux for this purée?
Melt 4 tablespoons of butter and stir in 6 tablespoons of flour until it turns golden brown and nutty.
What type of milk is required?
The recipe calls for 1/2 cup of hot, warmed milk.
How should the milk be added to the mixture?
The hot milk should be added gradually in batches, stirring continuously to reach the desired consistency.
What consistency should the final purée have?
The final dish should have a smooth, mashed potato-like consistency.
Which cheeses are recommended for this recipe?
You can use either grated kefalotiri or Parmesan cheese.
What specific spice is used for flavoring?
Freshly grated nutmeg is used to add a subtle and refined flavor profile.
How much protein is in one serving?
Each serving provides 3.33g of protein.
What is the carbohydrate content of this dish?
One serving contains 12.5g of carbohydrates.
Does this recipe provide dietary fiber?
Yes, there is 2.5g of fiber per serving.
What is the sodium content per serving?
There is 200mg of sodium in each serving.
Can I adjust the thickness of the purée?
Yes, you can add extra milk if necessary to achieve a smoother consistency.
How long do I cook the mixture after adding the cheese?
Continue cooking for a few more minutes until the cheese has melted thoroughly.
What should I serve with Sultan's Creamy Eggplant Purée?
It is perfect as a sophisticated side to a rich meat stew or as an elegant appetizer.
Is it better to serve this dish hot or cold?
For the best results, the purée should be served immediately while warm.
What type of butter is used?
The recipe specifies 4 tablespoons of unsalted butter.
Is the nutmeg pre-ground or fresh?
The recipe recommends using 1/8 teaspoon of freshly grated nutmeg.
How many main ingredients are in this recipe?
There are 8 ingredients including seasonings like salt and pepper.
What kind of flour is used for the roux?
All-purpose flour is used to create the base of the purée.
What are the primary flavor notes of this dish?
The dish features a symphony of silky eggplant, buttery roux, and a hint of nutmeg with aged cheese.
Is this recipe suitable for a vegetarian diet?
Yes, this is a vegetable-based side dish containing dairy but no meat.