Cheese-stuffed Aubergines with Tomato Sauce

Preparation info
  • Serves


    • Difficulty


Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

At one time, Jewish communities flourished on crete and rhodes. It is possible that this Italian-tinged dairy dish hailed from one of those Islands, where there were strong historical connections with Venetian and Ionian Jews.


  • 2 aubergines (eggplants)
  • olive oil, for shallow-frying
  • 450 g/1 lb


  1. Make the tomato sauce. Heat the oil in a small pan and fry the garlic for 1 minute or so or until softened. Add the tomatoes, vegetable stock and the parsley. Season well. Bring to the boil, then lower the heat and simmer for 10–12 minutes until slightly thickened, stirring constantly. Add a pinch of oregano, stir into the mixture, then remove the pan from the heat and s