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Eggplant Mushroom in Milk sauce “Patlicanli mantar”

Ulfet made this for iftaar during ramadaan. It is so delicious, even people who dont like eggplant are goin to fall in love with this one!! This is a winner my friends!!!

Ingredients:
2 medium sized egg plants roasted in oven or open flame (If you are baking it in the oven, then poke some holes through it)
2 -8 oz mushrooms
1 onion medium size chopped
oil, salt
1 1/2 cup milk
2 tbsp flour
mozarella cheese for topping

Keep the eggplant for baking in the oven first.

In the mean time, sautee the onion in oil in a pan. When the onion is transparent, add the chopped mushrooms.

Cook till the water left by mushroom evaporates.

Add the flour to this. Mix well for about 2 mins.
Back to the eggplant. Peel the outer layer of the eggplant, slowly with the help of a knife.

Then, add the roasted eggplants in a bowl with cold water and lemon juice and let it soak for about 5 mins).

Remove the eggplants and squeeze out the water.

Then chop them.

Add the eggplants to the mushrooms.

Add the milk and seasoning to this.

Boil till the sauce thickens and the milk is gone.

Pour this in your desired baking (Serving) dish, top with mozarella cheese and bake.

I wouldnt classify this as a super easy dish, but worth trying once, and if you get it right then thats great!!

October 28th, 2006