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.
Here are our top 3 tried and tested recipes!
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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