Almodrote (Sephardic eggplant and cheese bake)
Difficulty: Media
Three round eggplants (about 1 / 2 kilo each), extra virgin olive oil for embalming, plus four more tablespoons of extra virgin olive oil, a large, peeled and fine chopped onion, two large, peeled and minced garlic teeth, a cup of grated cured cheese, a cup of white cheese, 1 / 3 cup of fine chopped parsley, 1 / 5 cup of chopped fresh mint leaves, salt, black pepper, three large beaten eggs.
Preparation
Preheat the grinator. Discard the eggplant tail and cut it with 1 cm thick slices. Put the slices on the grid and paint them over with olive oil. Leave 5 minutes, turn around the slices and paint and put in the grinder another 5 minutes. Repeat the same operation with all the slices until all of them have been golden.
Heat in a pan, on medium-high heat, with 4 tablespoons of olive oil and soften the onion until it is soft and transparent. Add garlic, lower fire slightly and leave two more minutes. Withdraw.
In a bowl mix the cheeses, parsley, mint, onion and garlic (from the pan), salt and pepper. Add two smoothed eggs and mix again.
Preheat the oven at 180 ° C Put the golden eggplant slices in an oven source. Expand part of the cheese mixture over each slice and cover with the remaining slices, making a kind of sandwich. Spread whipped egg over the eggplants. Bake the eggplants for 30-35 minutes or until the top has been golden and the egg curved. Serve right away.
