| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats, Grains, Dairy |
Spanish |
Spain |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Eggplant, peeled and cut into 1/2 inch slices (up to 2) |
| 1 |
c |
Chicken broth |
| 1/4 |
c |
Ground walnuts |
| 3 |
tb |
Chopped onion |
| 1 |
tb |
Chopped flat parsley |
|
|
Salt to taste |
|
|
Freshly ground black pepper |
| 2 |
tb |
Olive oil |
| 1/2 |
lb |
Shredded mozzarella cheese |
| 1 |
ts |
Ground cinnamon |
| 1 |
ts |
Ginger |
| 1 |
tb |
Chopped parsley for garnish |
INSTRUCTIONS
from:Classic Spanish cooking by Efrain Martinez
This recipe was inspired by Ruperto de Nola, author of Libre de Coch, the
historic catalan cook book published in 1477. The orignal recipe was crated
by King Alfonso. serves 4
Place the eggplant slices in a baking pan with 1/4 cup of the broth. Bake
in a 375 deg preheated oven for about 10 minutes or until almost cooked.
Meanwhile in a food processor or blender, mix the walnuts, onion, parsley,
the remaining broth, salt and pepper to taste, and the oil. Blend until
smooth. Pour the mixture over the eggplant. Cover each slice with cheese
and sprinkle cinnamon and a dash of ginger over the cheese. Continue baking
for 10 minutes more or until the cheese has melted. Remove the eggplant to
a serving platter. Pour the sauce over it and garnish with chopped parsley.
Posted to Recipe Archive - 22 Sep 96
submitted by: LeiG@aol.com
Date: Sun, 8 Sep 1996 20:58:37 -0400
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