TURKISH EGGPLANT FLAN (ALMODROTE DE BERENGENA)
4 pounds eggplant (whole)
8 ounces feta cheese
2 eggs, lightly beaten
4 tablespoons matzo meal
1 cup grated Gruyere cheese, divided use
5 tablespoons sunflower oil, divided use
Preheat the oven to 500 degrees F.
Prick the whole 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.
Lower the oven temperature to 350 degrees F.
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.
Add the eggplant and mix. Pour the mixture into an oiled baking dish, drizzle the remaining 1 tablespoon of the oil over the mixture, sprinkle with the remaining Gruyere.
Bake for 1 hour, until lightly colored.
Makes 8 servings
Source: Claudia Roden in the New York Times, March 30, 1997
4 pounds eggplant (whole)
8 ounces feta cheese
2 eggs, lightly beaten
4 tablespoons matzo meal
1 cup grated Gruyere cheese, divided use
5 tablespoons sunflower oil, divided use
Preheat the oven to 500 degrees F.
Prick the whole 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.
Lower the oven temperature to 350 degrees F.
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.
Add the eggplant and mix. Pour the mixture into an oiled baking dish, drizzle the remaining 1 tablespoon of the oil over the mixture, sprinkle with the remaining Gruyere.
Bake for 1 hour, until lightly colored.
Makes 8 servings
Source: Claudia Roden in the New York Times, March 30, 1997
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