Almodrote De Berengena (Turkish Eggplant Flan) – a delicious recipe with Eggplant, Feta cheese, Eggs, meal, Gruyere cheese, Sunflower oil. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
* 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
* 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
* 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.
4
source:
5
http://www.coolrecipes.org
1256
kcal
Calories
97
g
Fat
54
g
Carbs
59
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 4 lb Eggplant, 8 oz Feta cheese, 2 x Eggs, lightly beaten, 4 tbl Matzo meal, and more.
Yes, Almodrote De Berengena (Turkish Eggplant Flan) falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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