Our cookbook of the week is Hazana: Jewish Vegetarian Cooking by acclaimed food writer Paola Gavin. Here, she highlights the combination of eggplant and feta or beyaz peynir, a fresh white cheese from Turkey that’s commonly made from sheep’s milk. Step 2Add the feta to the eggplant mixture, together with the eggs and half the grated cheese. Pour into a well-buttered baking dish and sprinkle the remaining grated cheese on top. Recipe excerpted from Hazana: Jewish Vegetarian Cooking by Paola Gavin, published by Quadrille Publishing c/o Chronicle Books.

Source: National Post April 03, 2018 12:56 UTC