Almodrote De Berengena (Turkish Eggplant Flan)

1. 1

   * 1.

2. 2

   Preheat the oven to 500 degrees.

3. 3

   Prick the eggplants repeatedly with a fork.

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   Place on a baking sheet and bake, turning to prevent burning, for 45 minutes.

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   Cool.

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   Peel or scoop out the flesh into a colander.

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   Drain and press out the juices, then chop the flesh with a knife and mash it with a fork.

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   * 2.

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   Lower the oven temperature to 350 degrees.

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    In a large bowl, mash the feta cheese.

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    Add the eggs, matzoh meal, 5 tablespoons of the Gruyere and 4 tablespoons of the oil.

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    Beat well.

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    * 3.

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    Add the eggplant and mix.

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    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.

* Per serving · 4 servings · Values may vary.

No additional tips available.