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This recipe was developed in our kitchen during the past summer when produce was at its peak and was first presented in our December, 2001 "Discover Plovdiv" Newsletter. The total cost, if purchased in the Plovdiv vegetable markets, is less than $3USD.
Aubergines - 1kg
Tomatoes - 1kg
Onions - 1/2kg
Sweet red and/or green peppers - 1/2kg
White Cheese - 1/2kg grated as for salad or crumbled into very small pieces
Bread Slices - 2 or 3
Sunflower Oil
Salt
Parsley - 1 bunch, chopped
Garlic - 4 bulbs, cleaned and minced
Slice the fresh aubergines, tomatoes, peppers and onions into thin rounds. Place the aubergine slices either on paper towels or a slanted rack, sprinkle with salt and allow to sweat for 1 hour, then wipe off the salt and press out any undrained dark water. Place the bread slices to cover the bottom of your largest covered clay baking pot (gyuvetch). Now begin layering aubergines, tomatoes, onions, peppers, garlic, parsley and cheese, sprinkling the cheese lightly with oil. Be certain to finish with a thin layer of the cheese. Put into a moderate oven (125C) and bake, covered, for two hours. Remove from the oven and allow to set until cool.
Personally, I look forward to the layer of bread at the bottom as the best part. It soaks up all the full flavor of this vegetable dish.
Try these other recipes using Bulgarian products
Cabbage Soup - Vegetarian
Chicken Liver Sarma
Rhodopean Moussaka
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