• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Almodrote De Berengena (Turkish Eggplant Flan)

  • Recipe Submitted by on

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


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.

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