Almodrote De Berengena (Turkish Eggplant Flan) Recipe
Servings: 8
Ingredients
- 4 lb Eggplant
- 8 ounce Feta cheese
- 2 x Large eggs, lightly beaten
- 4 Tbsp. Matzo meal
- 1 c. Gruyere cheese, grated
- 5 Tbsp. Sunflower oil, plus more for baking
Directions
- 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 min. Cold. Peel or possibly 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 in the Large eggs, matzoh meal, 5 Tbsp. of the Gruyere and 4 Tbsp. of the oil. Beat well.
- 3. Add in the eggplant and mix. Pour the mix into an oiled baking dish, drizzle 1 Tbsp. of the oil over the mix, sprinkle with the remaining cheese, and bake for 1 hour, till lightly colored.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 249g | |
| Recipe makes 8 servings | |
| Calories 280 | |
| Calories from Fat 189 | 68% |
| Total Fat 21.44g | 27% |
| Saturated Fat 8.67g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 95mg | 32% |
| Sodium 393mg | 16% |
| Potassium 470mg | 13% |
| Total Carbs 11.78g | 3% |
| Dietary Fiber 6.2g | 21% |
| Sugars 5.63g | 4% |
| Protein 12.35g | 20% |
