Almodrote De Berengena Turkish Eggplant Flan Recipes

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ALMODROTE DE BERENGENA (TURKISH EGGPLANT FLAN)



Almodrote de Berengena (Turkish Eggplant Flan) image

Provided by Molly O'Neill

Categories     dinner, weekday, casseroles, main course, side dish

Time 2h15m

Yield Eight servings

Number Of Ingredients 6

4 pounds eggplant
8 ounces feta cheese
2 eggs, lightly beaten
4 tablespoons matzoh meal
1 cup grated Gruyere cheese
5 tablespoons sunflower oil, plus more for the baking dish

Steps:

  • 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.

Nutrition Facts : @context http, Calories 297, UnsaturatedFat 11 grams, Carbohydrate 16 grams, Fat 21 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 9 grams, Sodium 398 milligrams, Sugar 9 grams, TransFat 0 grams

ALMODROTE DE BERENGENA (TURKISH EGGPLANT FLAN)



Almodrote De Berengena (Turkish Eggplant Flan) image

Make and share this Almodrote De Berengena (Turkish Eggplant Flan) recipe from Food.com.

Provided by delicious33

Categories     Vegetable

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 7

4 lbs eggplants
8 ounces feta cheese
2 eggs, lightly beaten
4 tablespoons matzo meal
1 cup gruyere cheese, grated
5 tablespoons sunflower oil, plus more
sunflower oil, for baking

Steps:

  • * 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 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.
  • * 2. 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.
  • * 3. 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.

Nutrition Facts : Calories 593.2, Fat 42, SaturatedFat 17.2, Cholesterol 188.9, Sodium 807.5, Carbohydrate 34.3, Fiber 15.6, Sugar 13.4, Protein 25

ALMODROTE DE BERENGENA (TURKISH EGGPLANT FLAN)



ALMODROTE DE BERENGENA (TURKISH EGGPLANT FLAN) image

Categories     Vegetable

Yield 4 6

Number Of Ingredients 6

4 lb Eggplant
8 oz Feta cheese
2 x Eggs, lightly beaten
4 tbl Matzo meal
1 cup Gruyere cheese, grated
5 tbl Sunflower oil, plus more for baking

Steps:

  • * 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 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. * 2. 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. * 3. 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: http://www.coolrecipes.org

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