Eggplant Flan

Almodrote de Berengena

Eggplant Flan

Serves: 6-8

From: The Book of Jewish Food by Claudia Roden
Time: 2 1/2 hours

Ingredients:

4 lb. eggplants
8 oz. feta cheese
2 eggs lightly beaten
2 large slices white bread, crusts removed
1 c grated kashkaval or Gruyere cheese
5 T sunflower oil Directions:

Directions for preparing the eggplants:

1. Pierce and roast eggplants in a hot (450 F) oven for 45 minutes turning several times.  
2. Let cool and peel or scoop out the flesh into a colander. Drain and press out the juices.
3. Chop the drained flesh (with 2 sharp knives) and mash with a wooden spoon. You may refrigerate or freeze this for later use.

 Directions for preparing the filling:

1.  In a bowl, mash the feta cheese with a fork.
2. Soak bread in water and squeeze dry.
3. Add eggs, bread, kashkaval or Gruyere cheese reserving 2 T of the cheese.
4. Add 4 T sunflower oil and beat the mixture well.
5. Add eggplant and mix well.
6.  Pour into a baking dish, sprinkle top with remaining oil and cheese.
7. Bake at 350 F for an hour or until lightly browned.
8. Cool and serve or you may refrigerate and reheat later if desired. 

Variations:

1. For Almadrote de kalavasa substitute zuchini for eggplants
2. For a creamy flan: Increase eggs to 3 and add 1 c heavy cream to mixture. After folding in eggplant puree in a food processor and run through a sieve. Salt and pepper to taste. Pour into spring-form pan lace dish in a pan with 1 inch of water and bake for 50m-1 hour. 
3. For spicier flan add 1 Tbl cumin, 1/4 tsp cayenne, 1/4 tsp black pepper and a large pinch salt to filling mixture.