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Monday, August 10, 2015

KÁRSTICA WITH EGGPLANT STUFFED WITH BLUE CHEESE

Picos de Europa, Ruta de Cares
where blue cheeses are cured
Photo by: Lord-Williams
karst, high barren limestone region predominantly underground drainage and marked by numerous abrupt ridges, fissures, sinkholes and caverns.

These caves are used for curing cheese from Valdeón and Cabrales as they provide humid and ventilated conditions. Today inhabitants from Agripppina de Corediñanes (León) maintain this tradition as well as in Picos de Europa. [Harrison/Lord. Travels to Picos. 2002; and Tapiello. 1994:141]


STUFFED EGGPLANT ADAPTED FROM HUICI’S TRANSLATION OF ANÓN AL-ANDALUS #338 HECHURA DE RELLENO CON BERENJENAS, pp 187-188

Ingredients


Eggplant with an Unuseral Twist
Photo by: Lord-Williams
6 medium eggplants
½ c chopped almonds
2 eggs slightly beaten
1 tbsp olive oil

Preparatio

Boil eggplants until soft. Remove from heat and cool in cold water. Peel them. Put them in a food processor with 1 c cheese, almonds and eggs. Blend well.

PREHEAT OVEN TO 400ºF/200ºC

Smear a casserole dish with oil. Add the eggplant mixture.  Sprinkle with the remainder of the cheese and bake until brown.

Serve warm.



[1] The recipe does not specify the kind of cheese but blue cheese from Valdeón or Cabrales is highly recommended.




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