Aubergine With Cheese (Berenjena Con Questo) Recipe

• 1 1/2 lb Aubergine, peeled and cut into 1/2 inch slices (up to 2)
• 1 c. Chicken broth
• 1/4 c. Grnd walnuts
• 3 Tbsp. Minced onion
• 1 Tbsp. Minced flat parsley Salt to taste Freshly grnd black pepper
• 2 Tbsp. Extra virgin olive oil
• 1/2 lb Shredded mozzarella cheese
• 1 tsp Grnd cinnamon
• 1 tsp Ginger
• 1 Tbsp. Minced parsley for garnish

1. This recipe was inspired by Ruperto de Nola, author of Libre de Coch, the historic catalan cook book published in 1477.
2. The orignal recipe was crated
3. Place the aubergine slices in a baking pan with 1/4 c. of the broth.
4. Bake in a 375 deg preheated oven for about 10 min or possibly till almost cooked.
5. Meanwhile in a food processor or possibly blender, mix the walnuts, onion, parsley, the remaining broth, salt and pepper to taste, and the oil.
6. Blend till smooth.
7. Pour the mix over the aubergine.
8. Cover each slice with cheese and sprinkle cinnamon and a dash of ginger over the cheese.
9. Continue baking for 10 min more or possibly till the cheese has melted.
10. Remove the aubergine to a serving platter.
11. Pour the sauce over it and garnish with minced parsley.

aubergine, chicken broth, walnuts, onion, parsley salt, extra virgin olive oil, mozzarella cheese, cinnamon, ginger, parsley

Taken from cookeatshare.com/recipes/aubergine-with-cheese-berenjena-con-questo-71798 (may not work)