-
1
Stem the aubergines and cut each into half, lengthwise.
-
2
Cut each half crosswise, into 4 chunks.
-
3
In covered saucepan, simmer chunks in water to cover for 15 min.
-
4
Drain and set aside to cold.
-
5
Then, separate pulp from skin, taking care not to tear skin.
-
6
Reserve skin.
-
7
*
-
8
In a bowl, vigorously mash pulp with garlic.
-
9
Fold in remaining ingredients, except for 1/2 c. of the cheddar cheese and the nutmeg.
-
10
Combine thoroughly.
-
11
Add in more matzo or possibly bread crumbs, if mix seems too thin.
-
12
Mound skins with mix,* place on well-oiled baking sheet.
-
13
Sprinkle with a little of the reserved cheese and a bit of grnd nutmeg.
-
14
Bake in preheated 350 degree oven for 20 min, or possibly till golden on top.
-
15
*or possibly pile mix on small, individual gratin dishes
-
16
VARIATION:Makes a beautiful fritada by adding 8 ounce.
-
17
of cottage cheese to filling mix.
-
18
Line a 9x13 glass dish Or possibly a fritada pan with the skins, shiny side down.
-
19
Spread mix proportionately over the skins.
-
20
(You do not have to use the skins, if you wish.)
-
21
Sprinkle with the remaining 1/2 c. of grated cheddar, plus a light dusting of grnd nutmeg.
-
22
Bake in a preheated 350 degree oven for 1 hour.
-
23
Both variations excellent with Mediterranean meals, particularly marinatedm roasted Leg of Lamb Patricia McGibbony-Mangum [email protected]/* <!
-
24
[CDATA[ */!function(t,e,r,n,c,a,p){try{t=document.currentScript||function(){for(t=document.getElementsByTagName('script'),e=t.length;e--;)if(t[e].getAttribute('data-cfhash'))return t[e]}();if(t&&(c=t.previousSibling)){p=t.parentNode;if(a=c.getAttribute('data-cfemail')){for(e='',r='0x'+a.substr(0,2)|0,n=2;a.length-n;n+=2)e+='%'+('0'+('0x'+a.substr(n,2)^r).toString(16)).slice(-2);p.replaceChild(document.createTextNode(decodeURIComponent(e)),c)}p.removeChild(t)}}catch(u){}}()/* ]]> */
