Main | African | American | Appetizers | Asian | Baby and Kid | Bakery, Cookies and Candies | BBQ, Grill | Breakfast | Desserts, Ice Cream | Drinks, Wine and Liquor | European | Holiday Specials | Latin American, Mexican | Lunch | Main Entries | Microwave, Home Made | Salads, Salad Dressings | Soups, Noodles, Stew and Steam | Vegetables, Healthy Foods   Hunkar begendi (grilled eggplant with cheese)   Yield: 8 Servings   2 lg Eggplants      1/2 Lemon 1 c Water      1/4 c Butter 1 tb Flour      1 c Milk 1/4 c Shredded mozzarella cheese  Nutmeg Salt Smoke whole eggplants in covered barbecue or bake at 350'F. 20-30 minutes until tender. Add lemon half to water in shallow dish. Place eggplants in water turn to coat thoroughly and let stand until cool. Peel eggplants and remove seeds. Cut flesh into 1/4" cubes. Melt butter in skillet. Add flour and cook and stir until light brown. Stir in milk. Add cheeses eggplant dash nutmeg and season to taste with salt. Cook over very low heat 5 minutes. Each serving contains about: 99 calories; 144 milligrams sodium; 24 milligrams cholesterol; 8 grams fat; 4 grams carbohydrates; 3 grams protein; 0.26 gram fiber.