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.
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
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.