2 kg sliced eggplant
100 g sliced onion
stock
100 g of ground almonds
450 g sliced Munster cheese
50 g grated Parmesan cheese
pinch of nutmeg
50 ml melted butter
100 g sliced onion
stock
100 g of ground almonds
450 g sliced Munster cheese
50 g grated Parmesan cheese
pinch of nutmeg
50 ml melted butter
method
1. Simmer 2 kg sliced eggplant and 100 g sliced onion in stock for 5 minutes.
2. Drain in a colander, retaining some of the cooking liquid, and arrange the vegetables in a buttered and seasoned shallow dish.
Blend 100 g of ground almonds with the cooking liquid and pour over the eggplant.
3. Cover with 450 g sliced Munster cheese, sprinkle with 50 g grated Parmesan cheese, a pinch of nutmeg and 50 ml melted butter and gratinate in the oven until golden brown.
2. Drain in a colander, retaining some of the cooking liquid, and arrange the vegetables in a buttered and seasoned shallow dish.
Blend 100 g of ground almonds with the cooking liquid and pour over the eggplant.
3. Cover with 450 g sliced Munster cheese, sprinkle with 50 g grated Parmesan cheese, a pinch of nutmeg and 50 ml melted butter and gratinate in the oven until golden brown.
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