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.