Almodrote (Roasted Eggplant and Kashkaval Pie) — Jewish Food Society
Photographer: Noah Fecks.
Ingredients
- 1 garlic clove, un-peeled and halved lengthwise
- Unsalted butter, for greasing pan (about 1 tablespoon)
- All purpose flour, for the baking dish (about 2 tablespoons)
- 5 medium eggplants, stems cut and roasted (see 'make ahead' below)
- 1 small light green zucchini, grated on the small holes of a box grater, liquid squeezed out (optional)
- 2 eggs
- 3 cups kashkaval cheese, grated on the large holes of a box grater, divided
- ½ teaspoon salt
- Sour cream, for serving
More Like This
Ingriye (Roasted Eggplant With Tomatoes and Beef) — Jewish Food Society
jewishfoodsociety.org
Roasted Eggplant Salad — Jewish Food Society
jewishfoodsociety.org
Dunce Pie (Egg and Cheese Casserole) — Jewish Food Society
jewishfoodsociety.org
Fumaça (Roasted Eggplant Dip) — Jewish Food Society
jewishfoodsociety.org
Eggplant Tachin (Persian Baked Rice With Eggplant) — Jewish Food Society
jewishfoodsociety.org
Almoronia (Baked Chicken and Eggplant) — Jewish Food Society
jewishfoodsociety.org
Eggplant in Paprika and Eggplant in Vinegar — Jewish Food Society
jewishfoodsociety.org
Fried Eggplants with Preserved Lemons — Jewish Food Society
jewishfoodsociety.org