[Contents]

3 medium sized eggplant (batinjaan)

6 Tbsp. flour

4 Tbsp. butter

1 Tbsp. lemon juice

Grated cheese

Salt and pepper

Grill eggplants whole without peeling them by holding over a flame and turning slowly, or prick skin in several places and set in hot oven. When the skin begins to break and the inside pulp feels soft, slip off the skin and scoop the pulp into a saucepan. Mix lemon juice with pulp and simmer until very soft, stirring often (10-15 minutes). Meanwhile, melt butter, add flour to it and allow flour to brown. Beat the butter and flour mixture into the eggplant. Slowly add several tablespoons of hot milk and continue beating until mixture resembles mashed potatoes. Lastly add several tablespoons of grated Parmesan or Cheddar cheese and cook several minutes more. Serve immediately.


(From Food from the Arab World Marie Karam Khayat and Margaret Clark Keatinge, Khayat's, Beirut 1959)