Aubergines with Cheese
Eggplant stuffed with cheese & onion - contributed by Earl Bless
  • Two medium eggplants
  • 4 slices of white bread, toasted golden brown
  • 1 onion chopped
  •  8 oz mozzarella cheese (feel free to use any semi soft cheese), shredded
  • 1 sprig of mint
  • Grating of nutmeg
  • 4 cloves ground
  • 1 tsp garlic salt
  • Pepper
Cut eggplants in half lengthwise. Scoop out filling and cube. Heat pan with olive oil, and sauté onion and eggplant, sprinkle garlic salt on top and cook a little longer, till the eggplant is soft. Add toast, cheese, mint, nutmeg, clove and pepper to a mixing bowl. Add onion and eggplant mixture to the bowl, mix together well. Re-stuff eggplants with mixture, place on baking pan, and into a preheated 350º F oven. Cook until hot and bubbly (about 30 minutes).

NOTE: Side dish for eight. For cheese, I've used Cheddar, Manchango, Queso Blanco and Mozzarella, all worked well.

Aubergines with Cheese is featured in Springtime in Seville

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Earl Bless is a member of the Vanished Wood Cooks Guild, a SCA household of cooking & food enthusiasts from Elgin, IL.

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Aubergines with Cheese © 1999 Earl Bless | This page © 2000 James L. Matterer

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