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Puero Rican   -   Bevenjena Con Queso De Cabra Y Jamon Serrano   adapted from Recipes From La Isla - Rosado

Description
Ingredients
  • 1 Large Eggplant
  • 4 Medium Eggs
  • 1/2 Cup Milk
  • 1/2 Cup Flour
  • 1/2 Cup Cracker Meal
  • 1/2 Teaspoon Salt
  • 2 Teaspoons Paprika
  • 1/4 Teaspoon Black Pepper
  • 1 Teaspoon Garlic Powder
  • 1/3 Cup Olive Oil
  • 2 Tablespoons Unsalted Butter
  • 1 Cup Tomato Puree
  • 1 Tablespoon Madeira
  • 2 Whole Cloves
  • 1 Teaspoon Light Brown Sugar
  • 2 Whole Bay Leaf
  • 1/3 Cup Brandy
  • 6 Ounces Goat Cheese
  • 3 Medium Green Onion -- chopped
  • 1 Small Red Bell Pepper -- chopped
  • 1 Teaspoon Oregano -- chopped
  • 1 Teaspoon Cilantro -- chopped
  • 1 Teaspoon Parsley -- chopped
  • 1/2 Teaspoon Sage -- chopped
  • 1/2 Teaspoon Rosemary
  • 1 Tablespoon Pine Nuts
  • 6 Ounces Black Forest Ham -- sliced
  • 16 Leaves Spinach
Directions Cut egg plant into 8 thick wheels. slice each wheel part way through like a hamburger bun.
Set aside.
In a large bowl, combine eggs and milk to form a batter.
In a deep pan, Combine flour, cracker meal, salt, peper, paprika, and garlic powder.
In deep skillet, combine olive oil, melted butter, keep at ready.
In sauce pan, combine tomato puree, wine, cloves, brown sugar, bay leaves and bandy. In mixing bowl, combine goat cheese, green onions, bell pepper, orgeano, colantro, parsley sage, rosemary, pine nuts.
To assemble, place 8th of cheese mixture between 2 slices of ham, place on egg plant, Repeat.
Dunk in egg batter, dredge in flour mixture, Fry til golden on both sides nad serve
Serves 4
Time to Make 0:00



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