Almodrote De Berengena Turkish Eggplant Flan Recipes
ALMODROTE DE BERENGENA (TURKISH EGGPLANT FLAN)
Provided by Molly O'Neill
Categories dinner, weekday, casseroles, main course, side dish
Time 2h15m
Yield Eight servings
Number Of Ingredients 6
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : @context http, Calories 297, UnsaturatedFat 11 grams, Carbohydrate 16 grams, Fat 21 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 9 grams, Sodium 398 milligrams, Sugar 9 grams, TransFat 0 grams
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