Best 3 Almodrote De Berengena Turkish Eggplant Flan Recipes
Almodrote de berenjena or Turkish eggplant flan is a dish elaborated with eggplant, a delicious and versatile vegetable, that offers multiple preparation options. It is a simple recipe, very common in the Mediterranean region, and its preparation does not require an oven, making it easily prepared in a short time. It can be served hot or cold, and you only need a few ingredients to get a tasty and healthy dish.
Check out the recipes below so you can choose the best recipe for yourself!
ALMODROTE DE BERENGENA (TURKISH EGGPLANT FLAN)
Provided by Molly O'Neill
Categories dinner, weekday, casseroles, main course, side dish
Time 2h15m
Yield Eight servings
Number Of Ingredients 6
Steps:
- 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 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.
- 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.
Nutrition Facts : @context http, Calories 297, UnsaturatedFat 11 grams, Carbohydrate 16 grams, Fat 21 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 9 grams, Sodium 398 milligrams, Sugar 9 grams, TransFat 0 grams
ALMODROTE DE BERENGENA (TURKISH EGGPLANT FLAN)
Make and share this Almodrote De Berengena (Turkish Eggplant Flan) recipe from Food.com.
Provided by delicious33
Categories Vegetable
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- * 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.
Nutrition Facts : Calories 593.2, Fat 42, SaturatedFat 17.2, Cholesterol 188.9, Sodium 807.5, Carbohydrate 34.3, Fiber 15.6, Sugar 13.4, Protein 25
ALMODROTE DE BERENGENA (TURKISH EGGPLANT FLAN)
Steps:
- * 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. source: http://www.coolrecipes.org
Tips:
- Make sure to choose fresh, ripe eggplants for the best flavor.
- To prevent the eggplants from absorbing too much oil, slice them thinly and fry them in batches.
- Do not overcook the eggplants, as they should still have a slight bite to them.
- If you are using a food processor to make the eggplant mixture, be sure to pulse it only until it is coarsely chopped. Over-processing will make the mixture too smooth.
- To ensure that the flan is cooked through, insert a toothpick into the center. If it comes out clean, the flan is ready.
- Serve the flan warm or at room temperature. It can be garnished with fresh parsley or cilantro.
Conclusion:
Almodrote de berenjena is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. It is a great way to use up leftover eggplant, and it is also a good source of fiber and vitamins. With its smoky flavor and creamy texture, this flan is sure to be a hit with your family and friends. So next time you are looking for a new and exciting way to cook eggplant, give this Turkish recipe a try. You won't be disappointed!
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