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Balkan Aubergines with Cheese
- Serves
Four to Six
- Difficulty
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.
Ingredients
2 - about
60 ml 4 tbsp
Method
- 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.
- 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.
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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.