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Ingredientes
- 2 med Aubergines (smooth skin)
- 3 cl Garlic, mashed
- 3 x Large eggs, beaten
- 2 1/2 c. Grated cheddar cheese
- 1/4 c. Matzo or possibly bread crumbs
- 2 Tbsp. Extra virgin olive oil Salt and pepper, to taste Freshly-grated nutmeg
Direcciones
- Stem the aubergines and cut each into half, lengthwise. Cut each half crosswise, into 4 chunks. In covered saucepan, simmer chunks in water to cover for 15 min. Drain and set aside to cold. Then, separate pulp from skin, taking care not to tear skin. Reserve skin.*
- In a bowl, vigorously mash pulp with garlic. Fold in remaining ingredients, except for 1/2 c. of the cheddar cheese and the nutmeg. Combine thoroughly. Add in more matzo or possibly bread crumbs, if mix seems too thin.
- Mound skins with mix,* place on well-oiled baking sheet. Sprinkle with a little of the reserved cheese and a bit of grnd nutmeg. Bake in preheated 350 degree oven for 20 min, or possibly till golden on top.
- *or possibly pile mix on small, individual gratin dishes
- VARIATION:Makes a beautiful fritada by adding 8 ounce. of cottage cheese to filling mix. Line a 9x13 glass dish Or possibly a fritada pan with the skins, shiny side down. Spread mix proportionately over the skins. (You do not have to use the skins, if you wish.) Sprinkle with the remaining 1/2 c. of grated cheddar, plus a light dusting of grnd nutmeg. Bake in a preheated 350 degree oven for 1 hour.
- Both variations excellent with Mediterranean meals, particularly marinatedm roasted Leg of Lamb Patricia McGibbony-Mangum [email protected]
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 214g | |
| Recipe makes 6 servings | |
| Calories 327 | |
| Calories from Fat 185 | 57% |
| Total Fat 21.06g | 26% |
| Saturated Fat 12.42g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 162mg | 54% |
| Sodium 379mg | 16% |
| Potassium 388mg | 11% |
| Total Carbs 16.63g | 4% |
| Dietary Fiber 4.5g | 15% |
| Sugars 3.42g | 2% |
| Protein 19.11g | 31% |
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