Almodrote De Berengena (Turkish Eggplant Flan)

• 4 lbs eggplants
• 8 ounces feta cheese
• 2 eggs, lightly beaten
• 4 tablespoons matzo meal
• 1 cup gruyere cheese, grated
• 5 tablespoons sunflower oil, plus more
• sunflower oil, for baking

1. * 1.
2. Preheat the oven to 500 degrees.
3. Prick the eggplants repeatedly with a fork.
4. Place on a baking sheet and bake, turning to prevent burning, for 45 minutes.
5. Cool.
6. Peel or scoop out the flesh into a colander.
7. Drain and press out the juices, then chop the flesh with a knife and mash it with a fork.
8. * 2.
9. Lower the oven temperature to 350 degrees.
10. In a large bowl, mash the feta cheese.
11. Add the eggs, matzoh meal, 5 tablespoons of the Gruyere and 4 tablespoons of the oil.
12. Beat well.
13. * 3.
14. Add the eggplant and mix.
15. 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.

eggplants, feta cheese, eggs, matzo meal, gruyere cheese, sunflower oil, sunflower oil

Taken from www.food.com/recipe/almodrote-de-berengena-turkish-eggplant-flan-246017 (may not work)