Aubergine Coucharas Recipe
- 2 med Aubergines (smooth skin)
- 3 cl Garlic, mashed
- 3 x Large eggs, beaten
- 2 1/2 c. Grated cheddar cheese
- 1/4 c. Matzo or possibly bread crumbs
- 2 Tbsp. Extra virgin olive oil Salt and pepper, to taste Freshly-grated nutmeg
- Stem the aubergines and cut each into half, lengthwise.
- Cut each half crosswise, into 4 chunks.
- In covered saucepan, simmer chunks in water to cover for 15 min.
- Drain and set aside to cold.
- Then, separate pulp from skin, taking care not to tear skin.
- Reserve skin.
- *
- In a bowl, vigorously mash pulp with garlic.
- Fold in remaining ingredients, except for 1/2 c. of the cheddar cheese and the nutmeg.
- Combine thoroughly.
- Add in more matzo or possibly bread crumbs, if mix seems too thin.
- Mound skins with mix,* place on well-oiled baking sheet.
- Sprinkle with a little of the reserved cheese and a bit of grnd nutmeg.
- Bake in preheated 350 degree oven for 20 min, or possibly till golden on top.
- *or possibly pile mix on small, individual gratin dishes
- VARIATION:Makes a beautiful fritada by adding 8 ounce.
- of cottage cheese to filling mix.
- Line a 9x13 glass dish Or possibly a fritada pan with the skins, shiny side down.
- Spread mix proportionately over the skins.
- (You do not have to use the skins, if you wish.)
- Sprinkle with the remaining 1/2 c. of grated cheddar, plus a light dusting of grnd nutmeg.
- Bake in a preheated 350 degree oven for 1 hour.
- Both variations excellent with Mediterranean meals, particularly marinatedm roasted Leg of Lamb Patricia McGibbony-Mangum email protected/*
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garlic, eggs, cheddar cheese, matzo, extra virgin olive oil salt
Taken from cookeatshare.com/recipes/aubergine-coucharas-71481 (may not work)