Almodrote De Berengena (Turkish Eggplant Flan)

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Title: Almodrote De Berengena (Turkish Eggplant Flan)
Yield: 8 Servings
Categories: Eggplant, Eggs


4 lb Eggplant
8 oz Feta cheese
2 Eggs; lightly beaten
4 tb Matzo meal
1 c Gruyere cheese; grated
5 tb Sunflower oil; plus more for

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

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. 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
on Nov 09, 1997