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Daphne Oz Turkish Mashed Potatoes (Eggplant)

Daphne Oz Turkish Mashed Potatoes
Add a little international flavor to your dinner!
skill level
Easy
time
1-30min
servings
4
cost
$
Contributed by :
This eggplant dish is the perfect side for any meal.
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ingredients
  • 3-4 medium eggplants
  • 1 tablespoon lemon juice
  • 6 tablespoon flour
  • 4 tablespoon butter
  • 1/2 - 1 cup hot milk
  • grated nutmeg ( small amount)
  • 1/4 - 1/2 pound grated Kasseri Cheese
  • salt and pepper to taste
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    3-4 medium eggplants
    Poke holes in eggplants with a fork, and cook over hot coals or flames, close to heat source. Keep turning them so all four sides cook and turn dark brown and charred, and flesh inside becomes very soft.
  • 2
        
    Hold top of eggplant with a towel, over a large bowl. Cut down the sides, and scoop out the inside, into the bowl. Remove any pieces of charred skin that may fall in.
  • 3
    1 tablespoon lemon juice
    Mash the pulp and whip with wire whisk, as you add lemon juice. beat until it becomes light in color and broken down to a creamy consistency.
  • 4
    6 tablespoon flour
    4 tablespoon butter
    1/2 - 1 cup hot milk
    grated nutmeg (small amount)
    1/4 - 1/2 pound grated Kasseri Cheese
    salt and pepper to taste
    Melt butter in pan and mix in flour. Slowly add half the milk and stir until thickened. add a small grating of nutmeg. Add the eggplant, and cheese and heat a few minutes, stirring. Add more milk it if appears too thick. Season with salt and pepper. Serve.
 
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