Middle Eastern Eggplant Casserole

Preparation info
  • Serves


    as a Main Course
    • Difficulty


Appears in
The Clay-Pot Cookbook

By Georgia Sales

Published 1974

  • About


  • 2 medium-sized eggplants
  • 2 medium onions, chopped fine
  • 2 tablespoons olive oil


Presoak a clay pot, top and bottom, in water for 15 minutes.

Slice the eggplant, unskinned, very thin and set aside, brown the finely chopped onion in the olive oil until transparent.

Put the tomatoes, pesta, and salt into a blender container and blend. To this mixture add the onions and remaining olive oil.

In the presoaked pot, place alternate layers of sliced eggplant