Servings: six to eight as a side dish; four as a main dish.
I like to leave eggplant unpeeled, as the purple skins make for a pretty gratin, but since eggplant skin can get a little tough, I’ve included a suggestion on how to partially peel eggplant, culled from Ayla Algar’s terrific cookbook, Classical Turkish Cooking (HarperCollins). For a change of pace, try this gratin in four individual dishes, rather than one large one.
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I will keep recipe as is. Great combination of flavors and textures.
This is a huge hit every time I make it. A little involved in the prep but oh so worth it. I like using zebra or graffiti eggplant rather than the usual purple globe variety. I think they are a bit sweeter. This is definitely worth the effort. You won't be sorry!
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