Turkish eggplant recipes How to prepare
Ingredients:
4 pounds eggplant
8 ounces feta cheese
2 eggs -- lightly beaten
4 tablespoons matzo meal
1 cup gruyere cheese -- grated
5 tablespoons sunflower oil -- plus more for baking
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.
Lower the oven temperature to 350F. 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.
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.
Your Turkish eggplant recipes is ready now
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