Almadrote
Almodrote
OttomanSephardiEveryday Dairy 55 min 6 servings Easy
A medieval Sephardic eggplant-and-cheese casserole or sauce, rich with olive oil and garlic and often served as a side or spread.
Ingredients
- •2 medium eggplants
- •3 tablespoons olive oil
- •3 garlic cloves, minced
- •1 cup crumbled queso fresco or feta
- •2 eggs
- •1/4 cup grated hard cheese
- •1/2 teaspoon kosher salt
- •1/4 teaspoon black pepper
Instructions
- 1
Roast or broil the eggplants until very soft, then peel and mash the flesh.
- 2
Mix the eggplant with olive oil, garlic, queso fresco, eggs, grated cheese, salt, and pepper.
- 3
Spread into a lightly oiled baking dish.
- 4
Bake until puffed and lightly browned on top.
- 5
Serve warm as a side dish, meze, or spread with bread.
Kosher notes
A dairy dish; serve separately from meat meals.
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