Balkan Aubergines with Cheese

Preparation info
  • Serves

    Four to Six

    • Difficulty


Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

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.


  • 2 large aubergines (eggplants), cut into 5mm/¼ in thick slices
  • about 60 ml/4 tbsp


  1. Layer the aubergine slices in a bowl or colander, sprinkling each layer with salt, and leave to drain for at least 30 minutes. Rinse well, then pat dry with kitchen paper.
  2. Heat the oil in a frying pan, then fry the aubergine slices until golden brown on both sides. Remove from the pan and set aside.