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Almodrote de Berenca (Eggplant pastry)

photo taken by chichacha, on June 11, 2008, CC licensing


- 2 kg. fat eggplants
- 4 slices of wet bread
- 2 eggs
- 6-7 tablespoons of sunflower oil
- 100 g. of white cheese
- 150 g. of sheep cheese
- 1 pinch of salt


First, grill the eggplants in the oven. When they are soft enough, Peel, wash and strain them. Knead the eggplant with the bread, eggs and grated white cheese, add some salt and oil. Now oil the oven-tray you will be using to cook the eggplant thoroughly . Next place the eggplant mixture in the tray, sprinkle the grated sheep cheese on top and toss it in the oven. Voila!

Sephardic or Askhenazi: 

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