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Receta Almodrote De Berengena (Turkish Eggplant Flan)
by Global Cookbook

Almodrote De Berengena (Turkish Eggplant Flan)
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Ingredientes

  • 4 lb Eggplant
  • 8 ounce Feta cheese
  • 2 x Large eggs, lightly beaten
  • 4 Tbsp. Matzo meal
  • 1 c. Gruyere cheese, grated
  • 5 Tbsp. Sunflower oil, plus more for baking

Direcciones

  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 min. Cold. Peel or possibly 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 in the Large eggs, matzoh meal, 5 Tbsp. of the Gruyere and 4 Tbsp. of the oil. Beat well.
  3. Add in the eggplant and mix. Pour the mix into an oiled baking dish, drizzle 1 Tbsp. of the oil over the mix, sprinkle with the remaining cheese, and bake for 1 hour, till lightly colored.