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.

4. 4

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

5. 5

   Cool.

6. 6

   Peel or scoop out the flesh into a colander.

7. 7

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

8. 8

   * 2.

9. 9

   Lower the oven temperature to 350 degrees.

10. 10

    In a large bowl, mash the feta cheese.

11. 11

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

12. 12

    Beat well.

13. 13

    * 3.

14. 14

    Add the eggplant and mix.

15. 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.

* Per serving · 4 servings · Values may vary.