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Almodrote De Berengena (Turkish Eggplant Flan)

Make Almodrote De Berengena (Turkish Eggplant Flan) at home with Eggplant, Feta Cheese, Eggs Lightly Beaten, Matzo Meal, and Gruyere Cheese Grated. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 4 lb
• 8 oz
• 2
• 4 tbsp
• 1 cup
• 5 tbsp

Method (preview)

1. 1

   Preheat the oven to 500 degrees.

2. 2

   Prick the eggplants repeatedly with a fork.

3. 3

   Place on a baking sheet and bake, turning to prevent burning, for 45 minutes.

4. 4

   Cool.

5. 5

   Peel or scoop out the flesh into a colander.

6. 6

   Drain and press out the juices, then chop the flesh with a knife and mash it with a fork.

7. 7

   Lower the oven temperature to 350 degrees.

8. 8

   In a large bowl, mash the feta cheese.

9. 9

   Add the eggs, matzoh meal, 5 tablespoons of the Gruyere and 4 tablespoons of the oil.

10. 10

    Beat well.

11. 11

    Add the eggplant and mix.

12. 12

    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.

13. 13

    Recipe by: Claudia Roden NYTimes 3/30/97

14. 14

    Posted to recipelu-digest Volume 01 Number 232 by RecipeLu