Eggplant with Cheese and Yogurt

Badridzhani Khvelit da Matsvnit

Preparation info
  • Serves


    • Difficulty


Appears in

By Darra Goldstein

Published 1999

  • About

Here eggplant proves a worthy carrier for butter, cheese, egg, and yogurt. The cholesterol count is admittedly high, but what a wonderful way to indulge!


  • ¾ pound eggplant
  • Olive oil
  • ¼ pound feta cheese, crumbled


Preheat the oven to 500°F. Trim the ends from the eggplant, cut them in half lengthwise, and scoop out the seeds. Place the eggplant in a greased baking dish and brush the cut surfaces with olive oil. Bake