Save 25% on ckbk membership for St Patrick's Day ☘️
Four to Six
Medium
Published 2016
This wonderful Bulgarian–Israeli dish of layered aubergines is cloaked in a thick cheese sauce that, when cooked, produces a wonderful soufflé-like mixture. It is delicious eaten hot but even better served cold, cut into squares. It is often eaten for Shabbat, or may feature at a summer picnic or afternoon gathering.
Advertisement
Advertisement
Delicious. I didn't salt the eggplant, and there was a bit of extra moisture at the bottom. Not a huge problem, but it may be best to salt as directed. Sauteed mushrooms would be a nice addition.