Almodrote De Berengena (Turkish Eggplant Flan)

Course : Custards
Serves: 8
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Ingredients:

4 pounds eggplant
8 ounces feta cheese
2 large eggs -- lightly beaten
4 tablespoons matzo meal
1 cup gruyere cheese -- grated
5 tablespoons sunflower oil -- plus more for baking
 

Preparation / 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 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.


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