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Almodrote De Berengena

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  • 1 3/4 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 tb Sunflower oil


(from Claudia Roden's-The 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 JEWISH-FOOD digest by Sheryl Donner <> on Feb 13, 1999, converted by MM_Buster v2.0l.