Aubergine Fritada Recipe

• 2 med , smooth-skin aubergines
• 3 x Cloves garlic
• 3 x Large eggs, beaten
• 2 1/2 c. Grated sharp cheddar cheese, divided
• 1/4 c. Fine bread crumbs or possibly Matzo
• 2 Tbsp. Extra virgin olive oil Salt and pepper, to taste
• 8 ounce Cottage cheese Freshly-grated nutmeg, to dust the top

1. Stem the aubergines and cut each into half, lengthwise.
2. Cut each half crosswise, so you have 8 chunks, total.
3. In a covered saucepan, simmer chunks in water for about 15 min.
4. Drain and set aside to cold.
5. When cold sufficient to handle, separate pulp from skin.
6. In a bowl, vigorously mash pulp with garlic.
7. Fold in remaining ingredients, except for 1/2 c. of the grated cheese and all of the nutmeg.
8. Add in a little more bread crumbs (or possibly Matzo), if the mix seems too thin.
9. Add in 8 ounce.
10. of small-curd cottage cheese to the mix.
11. Spray a deep pie or possibly quiche dish with PAM and spread the mix into the dish.
12. Sprinkle the top with the remaining 1/2 c. cheddar and dust with the freshly-grated nutmeg.
13. Bake at 350 degrees for 1 hour.
14. Let rest for about 10 min before slices for serving.

aubergines, garlic, eggs, cheddar cheese, bread crumbs, extra virgin olive oil salt, nutmeg

Taken from cookeatshare.com/recipes/aubergine-fritada-71516 (may not work)