Name: Almodrote De Berengena
Ingredients: 1 3/4 kg Aubergines; 250 g Feta cheese; 2 Eggs lightly beaten; 2 lg Slices white bread ; crusts removed; 100 g Grated kashkaval or gruyere cheese; (I used cheddar); 5 tb Sunflower oil

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	Jewish		1	servings

INGREDIENTS

1 3/4	kg	Aubergines
250	g	Feta cheese
2		Eggs lightly beaten
2	lg	Slices white bread ; crusts removed
100	g	Grated kashkaval or gruyere cheese; (I used cheddar)
5	tb	Sunflower oil

INSTRUCTIONS

(from Claudia Roden's-The Book of Jewish Food.)
Roast and peel aubergine.When cool peel and squeeze out as much juice
as posssible.Then either chop the flesh with 2 knives or mash with a
wooden spoon (do not use a food processor) In a bowl mix all the
ingredients together and only 4 T of the oil. Pour mixture into a
greased dish,sprinkle the top with 1T oil and some grated cheese.
Bake 180 C for 1 hour.
Posted to JEWISH-FOOD digest by Sheryl Donner <boxermom@iowacity.net>
on Feb 13, 1999, converted by MM_Buster v2.0l.

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