Claudia Roden's Turkish Eggplant Flan - Almodrote de Berengena; 16g Carbohydrate; 5g Dietary Fiber

Claudia Roden's Turkish Eggplant Flan - Almodrote de Berengena; 16g Carbohydrate; 5g Dietary Fiber

Recipe By :Claudia Roden, Adapted from The Book of Jewish Food
Serving Size : 8 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs Veggie WW

Amount Measure Ingredient -- Preparation Method
4 pounds eggplant
9 ounces drained feta cheese
2 large eggs -- lightly beaten
1/4 cup matzoh meal
1 cup grated cheddar cheese
5 tablespoons vegetable oil -- plus more for the baking dish

Preheat the oven to 500F. 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 350F. In a large bowl, mash the feta cheese. Add the eggs, matzoh meal, 5 T. of the cheddar cheese and 4 T. of the oil. Beat well. Add the mashed eggplant and mix. Pour the mixture into an oiled baking dish, drizzle 1 T. of the oil over the mixture and sprinkle with the remaining cheddar cheese. Bake for 1 hour until lightly colored. Makes 8 servings.

Per Serving (excluding unknown items): 299 Calories; 22g Fat (63.5% calories from fat); 12g Protein; 16g Carbohydrate; 5g Dietary Fiber; 96mg Cholesterol; 467mg Sodium. Exchanges: 0 Grain(Starch) ; 1 1/2 Lean Meat; 2 Vegetable; 3 1/2 Fat.