Almodrote De Berengena (Turkish Eggplant Flan) |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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delicious recipe! Ingredients:
4 lbs eggplants |
8 ounces feta cheese |
2 eggs, lightly beaten |
4 tablespoons matzo meal |
1 cup gruyere cheese, grated |
5 tablespoons sunflower oil, plus more |
sunflower oil, for baking |
Directions:
1. * 1. Preheat the oven to 500 degrees. 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.
2. * 2. Lower the oven temperature to 350 degrees. 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.
3. * 3. 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.
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