Aubergine Fritada Recipe

1. 1

   Stem the aubergines and cut each into half, lengthwise.

2. 2

   Cut each half crosswise, so you have 8 chunks, total.

3. 3

   In a covered saucepan, simmer chunks in water for about 15 min.

4. 4

   Drain and set aside to cold.

5. 5

   When cold sufficient to handle, separate pulp from skin.

6. 6

   In a bowl, vigorously mash pulp with garlic.

7. 7

   Fold in remaining ingredients, except for 1/2 c. of the grated cheese and all of the nutmeg.

8. 8

   Add in a little more bread crumbs (or possibly Matzo), if the mix seems too thin.

9. 9

   Add in 8 ounce.

10. 10

    of small-curd cottage cheese to the mix.

11. 11

    Spray a deep pie or possibly quiche dish with PAM and spread the mix into the dish.

12. 12

    Sprinkle the top with the remaining 1/2 c. cheddar and dust with the freshly-grated nutmeg.

13. 13

    Bake at 350 degrees for 1 hour.

14. 14

    Let rest for about 10 min before slices for serving.

* Per serving · 4 servings · Values may vary.

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