Side Pannel
Almodrote De Berengena (Turkish Eggplant Flan)
Almodrote De Berengena (Turkish Eggplant Flan)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Eggs
Ingredients List
- 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
- -baking
Directions
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. 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.
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. 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.
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