| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Turkish |
Eggplant, Eggs |
8 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
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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