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500g (2 cups or 1 lb.) flame-roasted eggplant salad (not ordinary baba ganoush)
Preheat the oven to 180°C (350°F).
Mix all the ingredients well and season to taste.
Line a 24cm (10" round) diameter springform baking pan (or a rectangular disposable baking pan) with baking paper (not necessary for Teflon-coated pan or for disposable pan) and grease its inner walls.
Pour the batter into the pan and bake for 50 minutes until golden brown. Remove from the oven and cool for 20 minutes before slicing.
Poster's Notes:
If you have time to spare or if you can't find a good brand of flame-roasted eggplant salad, roast an eggplant, chop coarsely, and add lemon juice and olive oil to make your own flame-roasted eggplant salad. You will need about 1 to 1.5kg (3 to 3-1/2 lbs.) of raw eggplant to start with.
Posted by Yosef Gilboa
Nutritional Info Per Serving: N/A
250g (1 cup) 5% Bulgarian cheese, crumbled (can use feta cheese)
1 container (180g/about 1 cup, scant) 3% cottage cheese
2 containers (300g/about 1-3/4 cup) 3% plain yogurt
3 eggs, beaten
4 tbsp. potato starch
Kosher salt and freshly ground black pepper
From the "Jerusalem Post" Shavuot supplement. Modified by me for a low-fat diet.