| Almodrote De Berengena (Turkish Eggplant Flan)
4 pounds of eggplant
8 ounces of feta cheese
2 Eggs, lightly beaten
4 tablespoons of Matzo meal
1 cup Gruyere cheese, grated
5 tablespoons Sunflower oil, plus more for drizzle |
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Preheat the oven to 500ºF. Prick the eggplants repeatedly with a fork. Place on a baking sheet and bake, turning to prevent burning, for 45 minutes. Cool. Peel or scoop out the flesh into a colander. Drain and press out the juices, then chop the flesh with a knife and mash it with a fork. Lower the oven temperature to 350ºF. In a large bowl, mash the feta cheese. Add the eggs, matzoh meal, 5 tablespoons of the Gruyere and 4 tablespoons of the oil. Beat well. Add the eggplant and mix. Pour the mixture into an oiled baking dish, drizzle 1 tablespoon of the oil over the mixture, sprinkle with the remaining cheese, and bake for 1 hour, until lightly colored. Recipe by: Claudia Roden NYTimes 3/30/97 Posted to recipelu-digest Volume 01 Number 232 by RecipeLu <recipelu@geocities.com> on Nov 09, 1997 |
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