Yield > 1
Servings
Keys : Spanish Spain European Mediterranean Spanish
Ingredients :
1 1/2 lb Aubergine, peeled and cut
into 1/2 inch slices (up to
2)
1 cup Chicken broth
1/4 cup Ground walnuts
3 tbl Chopped onion
1 tbl Chopped flat parsley
Salt to taste
Freshly ground black
pepper
2 tbl Olive oil
1/2 lb Shredded mozzarella
cheese
1 tsp Ground cinnamon
1 tsp Ginger
1 tbl Chopped parsley for
garnish
Method :
• 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
• Place the aubergine 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 aubergine. 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 aubergine to a serving platter. Pour the sauce
over it and garnish with chopped parsley.
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