Title: Almodrote (Cheese & Eggplant Casserole)
Categories: Sephardic Jewish Turkish Cheese
Yield: 8 Servings

2	lb	(abt 3) eggplants
1/2	lb	Farmer cheese, mashed
1/2	lb	PLUS Kashkaval cheese
2	tb	Kashkaval cheese, grated
1/4	lb	Cheddar or Gruyere cheese, grated
1/4	c	Flour
1	sl	(abt 3/4 c) white bread, soaked in water & squeezed dry
3		Eggs, beaten
1/8	ts	Pepper
1	tb	Corn oil

This almodrote is a first course for a traditional Friday evening dinner of the Turkish Jews.

1. Bake the eggplants over charcoal, or in a gas or electric broiler until they are tender, abt 15 minutes. Cool, peel, chop into small pieces, and drain off any accumulated liquid.

2. Mix the eggplant pulp, cheeses, flour, bread, eggs, and pepper together and put the mixture into a well-oiled heatproof glass or metal baking dish. The mixture should be abt 1-1/2 inches deep. Bake in a preheated 350 degrees F oven for 1/2 hour, or until the top has browned.

Serve hot with hard-cooked eggs. Serves 8.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. DPileggi in Houston, Texas

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