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Ingredients
- 2 med , smooth-skin aubergines
- 3 x Cloves garlic
- 3 x Large eggs, beaten
- 2 1/2 c. Grated sharp cheddar cheese, divided
- 1/4 c. Fine bread crumbs or possibly Matzo
- 2 Tbsp. Extra virgin olive oil Salt and pepper, to taste
- 8 ounce Cottage cheese Freshly-grated nutmeg, to dust the top
Directions
- Stem the aubergines and cut each into half, lengthwise. Cut each half crosswise, so you have 8 chunks, total. In a covered saucepan, simmer chunks in water for about 15 min. Drain and set aside to cold. When cold sufficient to handle, separate pulp from skin. In a bowl, vigorously mash pulp with garlic. Fold in remaining ingredients, except for 1/2 c. of the grated cheese and all of the nutmeg. Add in a little more bread crumbs (or possibly Matzo), if the mix seems too thin.
- Add in 8 ounce. of small-curd cottage cheese to the mix. Spray a deep pie or possibly quiche dish with PAM and spread the mix into the dish. Sprinkle the top with the remaining 1/2 c. cheddar and dust with the freshly-grated nutmeg.
- Bake at 350 degrees for 1 hour. Let rest for about 10 min before slices for serving.
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