Eggplant \"coucharas\"
6 To 8
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Eggplants (smooth skin) |
| 3 | cloves | Garlic, mashed |
| 3 | Eggs, beaten | |
| 2½ | cup | Grated cheddar cheese |
| ¼ | cup | Matzo or bread crumbs |
| 2 | tablespoons | Olive oil |
| Salt and pepper, to taste | ||
| Freshly-grated nutmeg | ||
| 1 | hour. | |
Directions
Stem the eggplants and cut each into half, lengthwise. Cut each half crosswise, into 4 chunks. In covered saucepan, simmer chunks in water to cover for 15 minutes. Drain and set aside to cool. Then, separate pulp from skin, taking care not to tear skin. Reserve skin.* In a bowl, vigorously mash pulp with garlic. Mix in remaining ingredients, except for ½ cup of the cheddar cheese and the nutmeg.
Combine thoroughly. Add more matzo or bread crumbs, if mixture seems too thin.
Mound skins with mixture,* place on well-oiled baking sheet. Sprinkle with a little of the reserved cheese and a bit of ground nutmeg. Bake in preheated 350 degree oven for 20 minutes, or until golden brown on top.
*or pile mixture on small, individual gratin dishes VARIATION:
Makes a beautiful fritada by adding 8 oz. of cottage cheese to filling mixture. Line a 9x13 glass dish OR a fritada pan with the skins, shiny side down. Spread mixture evenly over the skins. (You don't have to use the skins, if you wish.) Sprinkle with the remaining ½ cup of grated cheddar, plus a light dusting of ground nutmeg. Bake in a preheated 350 degree oven for Both variations excellent with Mediterranean meals, particularly marinatedm roasted Leg of Lamb Patricia McGibbony-Mangum pmangum@...