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Turkish Eggplant


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  • 3 eggplant
  • 1 TBS lemon juice
  • 6 TBS flour
  • 4 TBS butter
  • 1/2 cup hot milk
  • 1-4 tsp nutmeg
  • 1/2 cup parmesan cheese
  • handful of sharp shredded cheddar



Step 1

-Slice eggplant in half. Bake for 35-45 minutes. Discard seeds and scoop out pulp
-Mash and add lemon. Mix
-Melt butter and add flour. Cook roux until brown
-Add to eggplant and mix
-Add hot milk and mix
-Add cheese and nutmeg. Mix well
-Bake until bubbly at 350

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