|A Medieval Kitchen, a Doll House, |
reproduction of that in Casa de Tiros,
ancestral home of the Empress Eugenio Montijo in Granada;
designed, painted and furnished by Medieval Spanish Chef
Photo by: Lord.Williams
EGGPLANTS STUFFED WITH CHEESE ADAPTED FROM HUIC’S TRANSLATION OF AL-ANDALUS, #339 HECHURA DE RELLENO CON BERENJENAS Y QUESO, p 188
For 4 persons
¼ c grated cheese
¼ c ground almonds
|Stuffed Eggplant fit for All Nobles|
Photo by: Lord-Williams
1 egg slightly beaten
1 tbsp olive oil
Boil eggplants in water until cooked, about 7-15 minutes.
PREHEAT OVEN TO BROIL
Cut eggplants in half lengthwise and scoop out the pulp. Mix this with cheese, almonds and eggs. Stuff the eggplant skins with this.
Grease a baking dish olive oil. Add stuffed eggplants. Place in oven about 4-5 minutes until the cheese melts and the crust browns.