Recipe - Eggplant With Cheese (Berenjena Con Questo)

1 One half pound Eggplant, peeled and cut
into One half inch slices (up to
2)
1 cup Chicken broth
One fourth cup Ground walnuts
3 tablespoon Chopped onion
1 tablespoon Chopped flat parsley
Salt to taste
Freshly ground black pepper
2 tablespoon Olive oil
One half pound Shredded mozzarella cheese
1 teaspoon Ground cinnamon
1 teaspoon Ginger
1 tablespoon Chopped parsley for garnish

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 One fourth 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