Almodrote De Berengena - Turkish Eggplant Flan

[Guest guest]

@@@@@

Almodrote De Berengena - Turkish Eggplant Flan

 

4 pounds eggplant

8 ounces feta cheese

2 eggs, lightly beaten

4 tablespoons matzo meal

1 cup gruyere cheese, grated

5 tablespoons sunflower oil, plus more for baking

 

 

 

 

 

 

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 [or

until soft throughout]. 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 350F. 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.

 

Serves/Makes: 8

Ready In: 1-2 hrs

 

Source: Precious, Charlotte, North Carolina, USA to CD Kitchen

Formatted by Chupa Babi: 03.30.08

 

ChupaNote: I didn't think the gruyere very turkish, so I used halloumi cheese

instead. Also added 1 t. red pepper flakes to the egg mixture.

-----

 

 

 

 

______________________________\

____

OMG, Sweet deal for users/friends:Get A Month of Blockbuster Total

Access, No Cost. W00t

http://tc.deals./tc/blockbuster/text2.com