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Recipe Name: Almodrote De Berengena Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
1 3/4 Kilogram(s) Aubergines
250 Gram(s) Feta cheese
2 Eggs lightly beaten
2 Slices white bread, crusts
removed
100 Gram(s) Grated kashkaval or gruyere
cheese I used cheddar
5 Tablespoon(s) Sunflower oil
Directions:
(from Claudia Roden's-The Book of Jewish Food.) Roast and peel
aubergine.When cool peel and squeeze out as much juice as
posssible.Then either chop the flesh with 2 knives or mash with a
wooden spoon (do not use a food processor) In a bowl mix all the
ingredients together and only 4 T of the oil. Pour mixture into a
greased dish,sprinkle the top with 1T oil and some grated cheese. Bake
180 C for 1 hour. Posted to JEWISH-FOOD digest by Sheryl Donner
<boxermom@iowacity.net> on Feb 13, 1999, converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1404
Calories From Fat: 1155
Total Fat: 130.7g
Cholesterol: 594.5mg
Sodium: 2932mg
Potassium: 293mg
Carbohydrates: 10.9g
Fiber: 0g
Sugar: 10.6g
Protein: 48.1g


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