|Separating Seeds from Pulp of Eggplant|
Photo by: Lord-Williams
2 med eggplants
3 tbsps oil
2 slices toasted bread
2 c manchego and parmesan grated cheese
½ tsp coriander
1 tso caraway
½ tsp pepper
1 tsp cloves
1 tsp ginger
1 tsp saffron
a drizzle of honey
Select medium size eggplants. Wash
them. Put them in water with salt to taste and bring the water to a boil.
Reduce heat and boil gently until cooked. Remove from heat and strain them. Discard
the skin and stems. Remove seed sacs. Chop the pulp well.
|A Delightful Dish|
Phto by: Lord-Williams
Heat a frying pan, add oil and brown the pulp in it. Grate toasted the bread and add half of it to the frying pan. Add half the aged grated cheese. Blend all well. Add coriander, caraway, half the pepper, half the cloves and a little ginger. Mix well.
Beat 2 eggs and add them to the frying pan, stir until set.
Grease a casserole with oil. Add the mixture from the frying pan.
Beat 2 more eggs. Add 1 tsp mashed and dissolved saffron, the rest of pepper, cloves, breadcrumbs and cheese. Top the eggplant with this mixture. Dot it with raw egg yolks
PREHEAT OVEN TO 400ºF/200ºC
Cover the pot. Bake in a conventional oven or try the medieval way of placing the coals on top of the lid instead of under the pot.
Leave 20-30 minutes until the egg yolks have solidified. Remove from heat and serve immediately.
TRANSLATED BY LADY BRIGHID NI CHIARAIN
FROM NOLA’S CAZUELA MOJI