ALMODROTE DE BERENGENA (TURKISH EGGPLANT FLAN)
Provided by Molly O'Neill
Categories dinner, weekday, casseroles, main course, side dish
Time 2h15m
Yield Eight servings
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : @context http, Calories 297, UnsaturatedFat 11 grams, Carbohydrate 16 grams, Fat 21 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 9 grams, Sodium 398 milligrams, Sugar 9 grams, TransFat 0 grams
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