Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Eggplant, peeled and cut into 1/2 inch slices (up to 2) |
| 1 cup | Chicken broth |
| ¼ cup | Ground walnuts |
| 3 tablespoons | Chopped onion |
| 1 tablespoon | Chopped flat parsley |
| \N \N | Salt to taste |
| \N \N | Freshly ground black pepper |
| 2 tablespoons | Olive oil |
| ½ pounds | 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 ¼ 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@...
Date: Sun, 8 Sep 1996 20:58:37 -0400