Almodrote (Roasted Eggplant and Kashkaval Pie)

Name: Almodrote (Roasted Eggplant and Kashkaval Pie)
Total time: 105 min
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

www.jewishfoodsociety.org

View full recipe on www.jewishfoodsociety.org

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.jewishfoodsociety.org.

Share this recipe:

Cooking tools:

Grater
Baking dish
Ceramic pan
Oven
Stove
Colander
Mixing bowl
Whisk
Fork
Chef's knife
Cutting board
Spoon
Measuring cup
Measuring spoon
Grill

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