slices of aubergine topped with cheese baked in a roasting tin with stock and ground almonds
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Berenjena con Queso al Horno (Aubergine with Almonds and Cheese)

Berenjena con Queso al Horno (Aubergine with Almonds and Cheese) is a traditional Spanish recipe for a classic starter or accompaniment of aubergine slices that are parboiled and finished in an almond base with cheese. The full recipe is presented here and I hope you enjoy this classic Spanish version of: Aubergine with Almonds and Cheese (Berenjena con Queso al Horno).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

8

Rating: 4.5 star rating

Tags : Vegetarian RecipesVegetable RecipesCheese RecipesSpain Recipes

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Ingredients


2kg aubergines (eggplants), sliced into rounds
100g onions, sliced
stock
100g ground almonds
450g sliced Munster cheese
50g finely-grated Parmesan cheese
pinch of freshly-grated nutmeg
50g butter, melted

Method:

Arrange the aubergine slices and onion slices in a large pan. Pour over just enough stock to cover then bring to a simmer. Cover the pot and cook for 5 minutes.

Drain in a colander (reserve some of the cooking liquid) then arrange the vegetables in a shallow buttered and seasoned baking dish.

Blend 100g of the ground almonds with 200ml of the cooking liquid and pour over the aubergines.

Cover with the sliced Munster cheese and scatter the Parmesan cheese over the top. Season with a pinch of nutmeg and drizzle over the melted butter.

Place in the centre of an oven pre-heated to 200°C and bake for about 20 minutes, or until golden brown on top.

Serve hot.