Almodrote De Berengena (turkish Eggplant Flan)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Turkish | Eggplant, Eggs | 8 | Servings |
INGREDIENTS
| 4 | lb | Eggplant |
| 8 | oz | Feta cheese |
| 2 | Eggs, lightly beaten | |
| 4 | T | Matzo meal |
| 1 | c | Gruyere cheese, grated |
| 5 | T | Sunflower oil, plus more for |
| baking |
INSTRUCTIONS
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. 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. 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 <recipelu@geocities.com> on Nov 09, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 280
Calories From Fat: 181
Total Fat: 20.5g
Cholesterol: 86.6mg
Sodium: 384.1mg
Potassium: 565.1mg
Carbohydrates: 14.6g
Fiber: 6.8g
Sugar: 9.3g
Protein: 11.8g