Turkish Eggplant Dip (Hünkar Beğendi)

Ingredients:

• eggplants - 2 medium
• sour cream - 400 g
• mayonnaise - 100 g
• cheese - 150 g
• walnuts - 1 cup, ground
• dill - 1-2 sprigs
• garlic - 3-4 cloves
• salt FOR THE BREADING:
• eggs - 3-4
• breadcrumbs
• flour
• oil - for frying (* measures and quantities)

Method:

1. Cut the eggplants into rounds. Sprinkle them with salt and let them sit briefly to drain the bitter juice. Wash and pat them dry.
2. Crack and beat the eggs. Heat the oil in a suitable frying vessel. Dip the eggplant pieces in flour, then in egg and finally in breadcrumbs. Fry them until golden on both sides.
3. Make a sauce by combining the sour cream and mayonnaise. Stir and add the crushed garlic, the ground walnuts and the cheese, which you have crumbled beforehand.
4. Season with salt and dill. Stir until uniform. Serve the eggplants drizzled with the sour cream sauce.

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FOR THE EGGPLANT PUREE:

• eggplants - 2 large
• butter - 50 g
• olive oil - 1 tablespoon
• garlic - 1 clove
• flour - 2 tablespoons
• milk - 200 ml
• parmesan - 2 tablespoons

1. Prepare the puree by baking, peeling and draining the water from the eggplant. Blend it to a puree. Press the garlic clove.
2. Heat the butter and olive oil. Add the garlic and lightly fry, just to flavour the fat. Add the flour, then the eggplant puree. Once they fry together, pour in the milk and let the sauce thicken. Stir constantly.
3. Remove from the heat and season with salt and Parmesan. Stir to homogenize.

From http://recepti.gotvach.bg/r-48179-Хюнкар_Бегенди_(Hünkar_Beğendi)