Stuffed Eggplant - Hnkar Begendi Recipe

Directions:

1. 1. Prepare a charcoal fire in an outdoor grill and let it burn down to glowing coals. Place the eggplants over the coals and roast, turning frequently, until the skins are charred all over and the pulp is very soft and well cooked, about 30 to 40 minutes. Let the eggplants cool.
2. 2. Peel the eggplants, being sure to remove all the skin. Place the pulp in a bowl and mash it with the lemon juice until completely puréed.
3. 3. Melt the butter in a skillet. Blend in the flour and cook briefly. Gradually whisk in the milk, stirring constantly until the mixture thickens into a smooth white sauce. Stir in the eggplant purée and kasseri cheese and continue cooking until the cheese has melted. Season to taste.
4. 4. Serve the eggplant purée on its own, or fold in some cooked ground or cubed lamb.