Almodrote De Berengena (Turkish Eggplant Flan) Recipe

• 4 lb Eggplant
• 8 ounce Feta cheese
• 2 x Large eggs, lightly beaten
• 4 Tbsp. Matzo meal
• 1 c. Gruyere cheese, grated
• 5 Tbsp. Sunflower oil, plus more 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 min.
5. Cold.
6. Peel or possibly 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 in the Large eggs, matzoh meal, 5 Tbsp.
12. of the Gruyere and 4 Tbsp.
13. of the oil.
14. Beat well.
15. 3.
16. Add in the eggplant and mix.
17. Pour the mix into an oiled baking dish, drizzle 1 Tbsp.
18. of the oil over the mix, sprinkle with the remaining cheese, and bake for 1 hour, till lightly colored.

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

Taken from cookeatshare.com/recipes/almodrote-de-berengena-turkish-eggplant-flan-63505 (may not work)