Balkan Aubergines with Cheese

Name: Balkan Aubergines with Cheese
Yield: Serves Four to Six
Cuisine: Israeli
Ingredients: about ⅛ of a nutmeg, freshly grated cayenne pepper; 500 ml/17 fl oz/2¼ cups hot milk; 4 large (US extra large) eggs, lightly beaten; 400 g/14 oz/3½ cups grated cheese, such as Kashkaval, Gruyère, or a mixture of Parmesan and Cheddar; about 60 ml/4 tbsp olive oil; 2 large aubergines (eggplants), cut into 5mm/¼ in thick slices; 25 g/1 oz/2 tbsp butter; salt and ground black pepper; 30 ml/2 tbsp plain (all-purpose) flour

Preparation info

Serves
Four to Six

Difficulty
Medium

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.

Ingredients

2 large aubergines (eggplants), cut into 5mm/¼ in thick slices
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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Vegetarian Dishes

Denise Carr

3 years ago from United States

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.

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Balkan Aubergines with Cheese

Ingredients

Method

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