Title: Fritada De Berenja (Baked Eggplant & Cheese)
Categories: Jewish Israel Turkey Cheese
Yield: 6 Servings

1	lb	(abt 2) eggplants, cut into quarters w/stem trimmed off
1/2	c	Water
2		Eggs, beaten
1/2	lb	Farmer cheese
1/4	lb	Feta cheese
3/4	ts	Pepper
1/2	ts	Salt
1	tb	Corn oil

Dairy dishes are paramount to the Turkish Jews, and there many combinations that include cheese, eggs, and eggplant. They are essentially summer fare, served cold. They meet our present standards for reducing or even eliminating the excessive amounts of meat that we eat.

1. Cook the eggplants in the water in a covered pan over moderate heat for 10 minutes, or until soft. Drain well and cool. Remove the pulp and discard skin. Drain the pulp for 5 minutes on paper towels since the eggplant will have too much moisture.

2. Mix the pulp, eggs, cheeses, pepper, and salt together. Oil a skillet or pan and pour in the eggplant/cheese mixture. Bake in a preheated 350 degrees F oven for 30 minutes or until the top is brown. Cool and cut into generous squares.

Serve cold. Serves 6 with other summer dishes.

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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