This recipe is taken from the book of Coch, a renowned medieval Catalan recipe book written by Mestre Robert or Robert de Nola.

Ingredients (for 4 people)

• 1.3 kg of aubergines
• 100 to 150 g of sheep or goat cheese
• 500 g onion
• 3 l meat stock
• 100 g Iberian bacon
• ½ nutmeg
• 2 cloves
• ½ bag of saffron
• 4 eggs
• A little grated ginger
• Salt and Pepper

Preparation:

Boil the eggplants with the meat broth, cut into pieces. Once cooked, drain them well and mix them with the sautéed onion, eggs, grated cheese, fried bacon, saffron, pepper, ginger and nutmeg.

Place the eggplants in a pan previously greased with butter and sprinkled with breadcrumbs. Sprinkle cinnamon powder and cane sugar on top. Bake it in the oven until set.