| 4 lb Eggplant | | 8 oz Feta cheese | | 2 x Eggs, lightly beaten | | 4 tbl Matzo meal | | 1 cup Gruyere cheese, grated | | 5 tbl Sunflower oil, plus more for baking |
| | 1. Preheat the oven to 500 degrees. Prick the eggplants repeatedly with a fork. Place on a baking sheet and bake , turning to prevent burning, for 45 minutes. Cool. Peel or scoop out the flesh into a colander. Drain and press out the juices, then chop the flesh with a knife and mash it with a fork. | | 2. Lower the oven temperature to 350 degrees. In a large bowl, mash the feta cheese . Add the eggs , matzoh meal, 5 tablespoons of the Gruyere and 4 tablespoons of the oil. Beat well. | | 3. Add the eggplant and mix. Pour the mixture into an oiled baking dish, drizzle 1 tablespoon of the oil over the mixture, sprinkle with the remaining cheese, and bake for 1 hour, until lightly colored. |
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