This time I cook a very old recipe dish, of the medieval era: a baked eggplant casserole, which in my region of Spain, Murcia, is called Moxil de Berenjenas.This plate o Berenjena and goat cheese cake with different ingredients, including honey. This gratin eggplant casserole is not an ordinary dish in the restaurant cards, but well known among the traditional recipes described in books of the Murcia cuisine.b/bi/isup/supara see more traditional recipes of this Spanish community visits my Blog Target = _blank rel = NOFOLLOWLA Catina kitchen.
| 🚻 4 Diners | 🕘 1h 30m | 🍵 Main Dipe | 🤯 Difficult Distraction |
| Ingredients to make oven or Moxil eggplant casserole: |
| 2 kilograms of eggplants cut into small dice 1 chopped onion 100 milliliters of olive oil 6 slices of semi -credible goat cheese in fine slices 4 beaten eggs 4 tablespoons of breadcrumbs. 1 tablespoon of oregano ½ teaspoon of ground black pepper 1 teaspoon of salt |
| ADDITIONAL CHARACTERISTICS: Cheap cost, popular in autumn-winter, |
Ingredients to make oven or Moxil eggplant casserole:
1. The first thing we will do to make this gratin eggplant casserole is preheat the oven to 180 degrees. Then, in a pan we put the oil to heat, I fry the onion and when it begins to sweat we add the eggplants, cover the casserole and we are fringing over very slow heat, removing from time to time until everything is tender. Then, we start from the heat and let stand for half an hour. When it is almost cold, we mix with the eggs, breadcrumbs, oregano, pepper and salt.
2. We empty the mixture in a flat-bottomed casserole, cover with breadcrumb
3. We check the cooking status of our Moxil de Berenjenas and let it stand about ten minutes. We serve it cut into wedges carefully not to break.
