Try this Almodrote De Berengena (Turkish Eggplant Flan) recipe, or contribute your own.
Suggest a better description1. 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. Recipe by: Claudia Roden NYTimes 3/30/97 Posted to recipelu-digest Volume 01 Number 232 by RecipeLu
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Serving Size: 1 Serving (318g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 219 | ||
Calories from Fat: 114 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.7g | 17 % | |
Saturated Fat 6.3g | 31 % | |
Monounsaturated Fat 3.7g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 289.6mg | 89 % | |
Sodium 408.5mg | 14 % | |
Potassium 623.1mg | 16 % | |
Total Carbohydrate 14.6g | 4 % | |
Dietary Fiber 7.7g | 31 % | |
Sugars, other 6.9g | ||
Protein 14.2g | 20 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 219
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