Almodrote de Berengena (Turkish Eggplant Flan)

Ingredients

• 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

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    299 calories; 21 grams fat; 8 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 16 grams carbohydrates; 6 grams dietary fiber; 9 grams sugars; 12 grams protein; 89 milligrams cholesterol; 400 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Eight servings

Preparation

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.

2 hours 15 minutes