Almodrote De Berengena (Turkish Eggplant Flan) Recipe

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   1.

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   Preheat the oven to 500 degrees.

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   Prick the eggplants repeatedly with a fork.

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

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   Cold.

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   Peel or possibly 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 in the Large eggs, matzoh meal, 5 Tbsp.

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    of the Gruyere and 4 Tbsp.

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    of the oil.

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    Beat well.

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    3.

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    Add in the eggplant and mix.

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    Pour the mix into an oiled baking dish, drizzle 1 Tbsp.

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    of the oil over the mix, sprinkle with the remaining cheese, and bake for 1 hour, till lightly colored.

* Per serving · 4 servings · Values may vary.

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