Instructions: This recipe was inspired by Ruperto de Nola, author of Libre de Coch, the historic catalan cook book published in 1477. The orignal recipe was crated

Place the aubergine slices in a baking pan with 1/4 cup of the broth. Bake in a 375 deg preheated oven for about 10 minutes or until almost cooked.

Meanwhile in a food processor or blender, mix the walnuts, onion, parsley, the remaining broth, salt and pepper to taste, and the oil. Blend until smooth. Pour the mixture over the aubergine. Cover each slice with cheese and sprinkle cinnamon and a dash of ginger over the cheese. Continue baking for 10 minutes more or until the cheese has melted. Remove the aubergine to a serving platter. Pour the sauce over it and garnish with chopped parsley.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.