Almodrote De Berengena (Turkish Eggplant Flan)
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Almodrote De Berengena (Turkish Eggplant Flan)
  Turkish    Eggplant    Flan    Eggs  
Last updated 6/12/2012 1:03:32 AM. Recipe ID 27535. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Almodrote de berengena (turkish eggplant flan)
 Categories: Eggplant, Eggs
      Yield: 8 Servings
 
      4 lb Eggplant
      8 oz Feta cheese
      2    Eggs; lightly beaten
      4 tb Matzo meal
      1 c  Gruyere cheese; grated
      5 tb Sunflower oil; plus more for
           -baking
 
  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. 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. 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.




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 27535 (Apr 03, 2005)

[an error occurred while processing this directive]