Eggplant and suluguni casserole
5 servings
40 minutes
Eggplant and suluguni casserole is a refined dish that combines the softness of baked eggplants, the rich flavor of tomatoes, the aroma of fresh pesto, and the salty stretchiness of Georgian suluguni cheese. This dish may evoke Mediterranean traditions but with a special emphasis on Georgian cuisine due to the unique taste of suluguni. The casserole has a delicate texture, and as the cheese melts, it creates an appetizing golden crust. It is perfect for both family dinners and festive tables. Fresh thyme sprinkled on top before serving adds a subtle herbal aroma. This recipe reveals the depth of flavors from simple yet rich ingredients, transforming them into a harmonious and fragrant dish.
1
Slice the eggplants lengthwise into thin slices (no thicker than 3 mm) and sprinkle with salt. Cut the tomatoes into thin slices.
- Eggplants: 4 pieces
- Tomatoes: 3 pieces
- Salt: to taste
2
Heat most of the olive oil in a pan (leaving some for greasing the dish) and fry the eggplant slices on both sides until lightly browned.
- Olive oil: 4 teaspoons
- Eggplants: 4 pieces
3
Preheat the oven to 230 degrees. In a greased round or square dish, layer slices of eggplant, then a layer of tomatoes, spread a thin layer of pesto, and add a layer of grated suluguni. Repeat the eggplant-tomato-pesto once more, with grated cheese on top; this layer should be thicker than before. Season with pepper and place in the oven for 20-30 minutes.
- Olive oil: 4 teaspoons
- Eggplants: 4 pieces
- Tomatoes: 3 pieces
- Pesto: 3 teaspoons
- Suluguni cheese: 150 g
- Ground black pepper: to taste
4
Sprinkle with fresh thyme. Serve the dish hot.
- Fresh thyme: to taste