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!
Moveable Feast did not go to New York this season, but we couldn't skip the Big Apple completely! In this web-only episode, chef Francis Derby and cookbook author Aliya LeeKong…View all Moveable Feast recipes and video extras
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