Eggplant Gratin

Almodrote de Berenjena

Preparation info
  • Serves


    • Difficulty


Appears in
Sephardic Flavors: Jewish Cooking of the Mediterranean

By Joyce Goldstein

Published 2000

  • About

Almodrote, which appears in every Sephardic cookbook, dates back to early Spain. The word is of Arab origin, and in medieval Catalonia, almodroc referred to a dish with garlic, eggs, and cheese. Somewhere along the way the garlic disappeared, but the cheese and eggs remained. I found that the variables for this recipe have to do with the proportion of eggplant, cheese, and egg. Some recipes include bread as a thickener, while others contain no bread at all. If you want