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.
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
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.
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