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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
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!
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.