Vegetarian Hünkar Begendi Recipe

Cooking Instructions

1. 1

   Prepare the Eggplant

   Roast the eggplants until the skin is charred and the flesh is soft. Let them cool, then scoop out the flesh and mash it.

2. 2

   Cook the Vegetables

   In a large pan, heat the olive oil over medium heat. Add chopped onion and sauté until translucent. Add minced garlic and sliced mushrooms, cooking until mushrooms release their moisture and become tender.

3. 3

   Add Tomato and Broth

   Stir in the diced tomato and cook for a few minutes. Pour in the vegetable broth and bring to a simmer.

4. 4

   Make the Bechamel Sauce

   In a separate saucepan, melt 2 tablespoons of olive oil over medium heat. Stir in the flour and cook for 1-2 minutes. Gradually whisk in the milk, stirring constantly until thickened. Add the mashed eggplant and cheese, mixing until the cheese is melted.

5. 5

   Combine and Season

   Mix the mushroom mixture with the bechamel sauce. Season with salt, black pepper, and paprika to taste.

6. 6

   Serve

   Garnish with fresh parsley and serve warm.