Healthy Recipe with Spanish Cuisine: Cuajado de Berenjena Eggplant Pâté

Cuajado de Berenjena. Has anyone else tried treating eggplant to lower cholesterol? Tell me how it worked.

Disclaimer: Nine months after this eggplant treatment began, my cholesterol numbers were back to what they were. I now take the medication and stop pumping eggplant. Anecdotal evidence (from other people I know) suggests that the use of eggplant tea sometimes does not help moderate cholesterol.

Healthy Recipe with Spanish Cuisine

But, this is a blog about cooking, not alternative health treatments. So you can make sure he's in my kitchen, all that eggplant eventually ends up in the most delightful incarnation. After straining, I hid the eggplant in the freezer and when there is Baggul, I use it in Pismo, a brilliant vegetable dish (recipe here,) somewhat like Ratatouille, or in this plant plant. It's rich with cheese and eggs, so it's good that my cholesterol numbers are almost normal.

Cuajado de Berenjena
Eggplant Pâté

Spanish cooking has a number of differences on the Cuajado, a kind of tebally with vegetables, eggs and cheese. To some extent like Italian frittata, Cuajado comes from the Spanish medieval Sephardic Jewish culture in Spain, where the meal of every dairy has been served on some holidays. In fact, today's modern era is calling these meals that do not flesh the Spanish word, Desayuno, or breaking fast-which means a big breakfast or lunch.

My original recipe for this eggplant Cuajado (looks at the culinary heart of Spain-food from La Mancha) calls to soft made of roasted eggplant. This version was invented to use up chunks of sunken eggplant stored in the freezer. Uncooked eggplant, preferably peeled, and chopped in the dining-handler. The result is like a loaf of meat or bread in the texture. Slide that works as a start or lunch dish. refreshing tomato sauce makes a good contrast.

Serves 6 to 8 as the beginning.
  • 2 pounds of eggplant, peeled and cut in chunks
  • ½ small Onion
  • 1 clove Garlic
  • 3 eggs
  • 2 cups fresh bread crumbs, preferably full wheat
  • 2 cups grated cheese (such a semi-cured munchego)
  • 1 teaspoon salt
  • ½ teaspoon fresh ground pepper
  • Nutmeg Fresh Grated
  • Olive oil to grease the frying pan
  • Tomato sauce to accompany
The oven is heated to 350º Fahrenheit.

Minced eggplant, onion and garlic in the food processor. Beat in the egg.

Place the chopped eggplant in a bowl and fold it in the crumbs of bread, cheese, salt, pepper and nutmeg.

Oil at the bottom and sides of 6 cups of pan or ovenproof casserole. Pour the eggplant and cheese mixture in pan, and reboot the top. Cover with a lid or foil. Place the pan in a larger container and add boiling water to half its depth. Place carefully in the heated furnace.

Bake 55 minutes. Remove the lid or foil and bake 15 minutes more. Remove it from the oven and let the set for 10 minutes.

Loosen the sides of the Tibale. Put the service board on top and flip the bell carefully on the board. Warm or cold service.

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