Almodrote de Berengena
- 4 1/2 lbs. Eggplants
- 5 oz. Feta cheese
- 6 Eggs lightly beaten
- 2 Slices of white bread crusts removed, soaked in water, squeezed dry
- 1/12 Cups Grated Gruyère or kashkaval cheese grated
- 5 Tbsp. Oil
Poke holes all over eggplant and roast under broiler for 30 minutes or until tender. Peel eggplant and press eggplant through colander to remove as much juices as possible.
Chop flesh with two knives - do not blend in food processor.
Mash feta in bowl. Add eggs, bread, cheese (reserve 2-3 tablespoons), and 4 tablespoons of oil. Beat well.
Add eggplants and mix well. Pour mixture into oiled baking dish, sprinkle with 1 tablespoon of oil and remaining grated cheese.
Bake at 350°F (180°C) for 45 minutes to 1 hour, until lightly colored.