Almodrote de Berengena (Turkish Eggplant Flan)

5.0(16)

by Molly O'Neill

Jewish, Middle Eastern, TurkishDinner, Weeknight, Casseroles, Main Course, Side Dish

Servings

Eight servings

Total time

2h 15m

Calories / serving

346 kcal

Ingredients (6)

serves

Instructions (3 steps)

01Preheat 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.
02Lower 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.
03Add 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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Rich recipe — supports nutrition-aware planning.