Almodrote De Berengena Recipe

Free Recipe Almodrote De Berengena

Recipe Type: Free Recipes

Recipe Preparation: bake

Cooking Ingredients for Almodrote De Berengena Recipe

1-3/4 kg Aubergines
250 g Feta cheese
2 Eggs lightly beaten
2 lg Slices white bread ; crusts
-removed
100 g Grated kashkaval or gruyere
-cheese; (I used cheddar)
5 tb Sunflower oil

Almodrote De Berengena Preparation

(from Claudia Roden”s-The Book of Jewish Food.) Roast and peel aubergine.When cool peel and squeeze out as much juice as posssible.Then either chop the flesh with 2 knives or mash with a wooden spoon (do not use a food processor) In a bowl mix all the ingredients together and only 4 T of the oil. Pour mixture into a greased dish,sprinkle the top with 1T oil and some grated cheese. Bake 180 C for 1 hour. Posted to JEWISH-FOOD digest by Sheryl Donner <boxermom@iowacity.net> on Feb 13, 1999, converted by MM_Buster v2.0l.

Cooking Temperature:

Recipe Serves: 1

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