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Eggplants stuffed with ground almonds (Berenjenas al horno con almendras - Balearic Islands) from The Food of Spain by Claudia Roden

  • eggplants
  • parsley
  • ground almonds
  • store-cupboard ingredients
  • white breadcrumbs

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Notes about this recipe

  • Breadcrumbs on May 30, 2012

    p. 295 This produced a hearty, tasty dish. We especially enjoyed the almost chewy texture of the filling. This eggplant is definitely ideal as a main dish since it is quite satisfying. I would like to try these with a little of the Moro Tahini sauce drizzled atop, I bet that would be great! Note: CR instructs you to remove their centres using a pointy spoon. Well, though I do have a few pointy spoons in my kitchen, none were up to this task. The eggplant was simply too spongy and fibrous for my spoons. In the end I used a paring knife to cut through the flesh and then scooped it out w a spoon and coarsely chopped.

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