|Picos de Europa, Ruta de Cares|
where blue cheeses are cured
Photo by: Lord-Williams
STUFFED EGGPLANT ADAPTED FROM HUICI’S TRANSLATION OF ANÓN AL-ANDALUS #338 HECHURA DE RELLENO CON BERENJENAS, pp 187-188
½ c chopped almonds
2 eggs slightly beaten
1 tbsp olive oil
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.
 The recipe does not specify the kind of cheese but blue cheese from Valdeón or Cabrales is highly recommended.