Eggplant with Almonds and Cheese
Ingredients
- 4 1/2 lb sliced eggplant
- 3 1/2 oz sliced onion
- stock
- 3 1/2 oz of ground almonds
- 1 lb sliced Munster cheese
- 2 oz grated Parmesan cheese
- pinch of nutmeg
- 4 tbsp melted butter
Instructions
- Simmer 4 1/2 lb sliced eggplant and 3 1/2 oz sliced onion in stock for 5 minutes.
- Drain in a colander, retaining some of the cooking liquid, and arrange the vegetables in a buttered and seasoned shallow dish.
- Blend 3 1/2 oz of ground almonds with the cooking liquid and pour over the eggplant.
- Cover with 1 lb sliced Munster cheese, sprinkle with 2 oz grated Parmesan cheese, a pinch of nutmeg and 4 tbsp melted butter and gratinate in the oven until golden brown.
Calories: 858 kcal
Carbohydrates: 40 g
Protein: 43 g
Fat: 63g
Saturated Fat: 32 g
Trans Fat: 1 g
Cholesterol: 151 mg
Sodium: 1040 mg
Potassium: 1379 mg
Fiber: 18 g
Sugar: 21 g
Vitamin A: 1738 IU
Vitamin C: 13 mg
Calcium: 1078 mg
Iron: 3 mg