Almodrote De Berengena (Turkish Eggplant Flan)

Recipe Ingredients

4 lbs	1816g / 64oz	Eggplant
8 oz	227g	Feta cheese
2		Eggs - lightly beaten
4 tablespoons	60ml	Matzo meal
1 cup	146g / 5.1oz	Gruyere cheese - grated
5 tablespoons	75ml	Sunflower oil - plus more for baking

Recipe Instructions

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 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.

Source:
Claudia Roden NYTimes 3/30/97

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