Grated kashkaval or gruyere cheese; (I used cheddar)
5 Esslöffel
Sunflower oil
die Zubereitung:
(from Claudia Roden's-The Book of Jewish Food.)
Roast and peel aubergine.When cool peel and squeeze out as much juice as posssible.Then either chop the flesh with 2 knives or mash with a wooden spoon (do not use a food processor) In a bowl mix all the ingredients together and only 4 T of the oil. Pour mixture into a greased dish, sprinkle the top with 1T oil and some grated cheese. Bake 180 C for 1 hour.
