Recipe - Almodrote De Berengena

1 Three fourths 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 tablespoon Sunflower oil

(from Claudia Roden'sThe 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 JEWISHFOOD digest by Sheryl Donner boxermom@iowacity.net
on Feb 13, 1999, converted by MM_Buster v2.0l.