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Almodrote de berenjenas


Olive oil

Andalusí Sefardí

Difficulty: Media

People: 0


Three rounded aubergines (about 1/2 kilo each), extra virgin olive oil to smear them, plus another four tablespoons of extra virgin olive oil, a large onion, peeled and finely chopped, two large garlic cloves, peeled and finely chopped, a cup of grated aged cheese, a cup of crumbled white cheese, 1/3 cup of finely chopped parsley, 1/5 cup of chopped fresh mint leaves, salt, ground black pepper, three large beaten eggs.


Preheat the grill. Discard the tail of the aubergine and cut it into 1 cm slices. thick. Put the slices on the rack and brush them on top with olive oil. Leave for 5 minutes, turn the slices over and paint and put in the grill for another 5 minutes. Repeat the same operation with all the slices until they have all been browned.

Heat in a skillet, over medium-high heat, with 4 tablespoons of olive oil and fry the onion until soft and transparent. Add the garlic, lower the heat slightly and leave for two more minutes. Remove.

In a bowl, mix the cheeses, parsley, mint, onion and garlic (from the pan), salt and pepper. Add two beaten eggs and mix again.

Preheat the oven to 180ºC. Put the golden eggplant slices in a baking dish. Spread part of the cheese mixture on each slice and cover with the remaining slices, making a kind of sandwiches. Pour beaten egg over the aubergines. Bake the aubergines for 30-35 minutes or until the top is golden brown and the egg is set. Serve immediately.