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Almodroti - Baked Eggplant & Cheese

A recipe from the Jewish Sephardic tradition.

        • 1 eggplant 1 to 1- 1/2 pounds
        • 2 eggs
        • 8 ounces feta cheese
        • 4 ounces cheddar or kashkaval cheese
        • 1 tablespoon butter
 

Method

Bake eggplant for 1 hour in a 350°F oven. Remove and let cool slightly. Cut in half, scoop out insides and chop roughly by hand.

Combine eggplant with eggs and both cheeses. Put in a a baking dish. Dot with butter and bake till golden brown. It will not set completely.

Serve with a crisp green salad .

Contributor: Elinoar Moore

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