Hunkar Begendi (Roasted Eggplant Puree)

Yield:	3 Cups
Categories:	Middle Eastern, Turkish, Eggplant, Vegetables

4	sm	Eggplant; (about 1/2 lb. or
		;2 md. (about 1 lb. ea.)
1	tb	Butter
1	tb	Flour
1/3	c	Milk
1/4	c	Kasher/kasseri; freshly
		;grated or use Romano cheese
1/2	ts	Salt
		Black pepper; freshly grated

Advertisement