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Recipe Name: Almodrote De Berengena (turkish Eggplant Flan) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 8

4 Pound(s) Eggplant
8 Ounce(s) Feta cheese
2 Eggs, lightly beaten
4 Tablespoon(s) Matzo meal
1 Cup(s) Gruyere cheese, grated
5 Tablespoon(s) Sunflower oil, plus more for
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 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.
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. Recipe
by: Claudia Roden NYTimes 3/30/97 Posted to recipelu-digest Volume 01
Number 232 by RecipeLu <> on Nov 09, 1997

Nutrition (calculated from recipe ingredients)
Calories: 280
Calories From Fat: 181
Total Fat: 20.5g
Cholesterol: 86.6mg
Sodium: 384.1mg
Potassium: 565.1mg
Carbohydrates: 14.6g
Fiber: 6.8g
Sugar: 9.3g
Protein: 11.8g

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