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For those of you who clicked on this topic just to say "ew", hear me out. This stuff is good. Really good. It's rich and creamy and cheesy and the subtle flavor of eggplant is enhanced by baking it down into mush. It's a more sophisticated base for dishes like crocked ox (see previous recipe) than simple noodles or even polenta.

But really, it's just plain good. The kind of good where if you don't tell people exactly what it is, they'll probably find themselves enjoying it instead of turning their noses up at it because it has the dreaded word "eggplant" in it.

1 eggplant (big purple American eggplant)
1 tbsp all purpose flour
1 tbsp butter
1/2 cup milk
1 pinch nutmeg (optional)
1/2 cup shredded cheese, preferably kasseri, but cheddar is marvelous too
salt and pepper

p***k the eggplant all over with a fork. Roast the eggplant either on the outdoor BBQ grill over medium high heat or in a preheated oven at 400F until eggplant is soft and collapsed. This should take 20 - 40 minutes, depending on your eggplant or your grill. Turn the eggplant every 10 minutes so it will cook evenly.

Meanwhile, melt the butter in a saucepan over medium heat, then add the flour and nutmeg if using. Cook the two together until the raw taste is gone, about two minutes. Add the milk all at once and whisk until any lumps are gone. Continue to cook over medium heat, stirring constantly, until mixture is thickened and boiling. (Congratulations, you've just made a bechamel sauce or white sauce.) Remove from heat.

Add the cheese to this mixture and stir until cheese is fully melted and incorporated. Set aside.

When the eggplant is done, remove from heat and let cool to where you can handle it. Peel off and discard the charred skin. You should be left with a mess of soft, gooey pulp. If the pulp isn't all goo, chop the parts that aren't, then add it all to the cheese sauce above. Stir well; the eggplant should incorporate itself into the sauce. If there are some stubborn lumps, convince them to incorporate themselves with a whisk.

Salt and pepper to taste. Serve.

I have been on the look out for veggie recipes. I will try this one.