Khalta (Aubergine with Spaghetti)
Syria, Egypt
-
- 3 large aubergines
- 1 lb. cooked spaghetti
- ¼ pint bouillon made from cube
- 6 oz. toasted brown breadcrumbs
- 2 heaped tablespoons flour
- 3 tablespoons butter
- 2 green peppers, thinly sliced
- 1 lb. tomatoes, skinned and chopped
- 6 oz. grated cheese
- ¼ pint yoghurt
- Salt and pepper
Put the spaghetti in a well buttered baking dish, add the tomatoes and green peppers in layers and sprinkle each layer with a little seasoning and flour. Cover with the aubergines, cut lengthwise in quarters and well cleaned so that no bitterness remains.
Add bouillon to yoghurt and beat a few times with a fork so that the two are well combined, and pour over vegetables and spaghetti. Sprinkle with the cheese and breadcrumbs and dot with butter. Bake for 60-70 minutes in hot oven, 350°F — Regulo 3, and serve hot.
To serve 6.
From "Arab World Cook Book" by Jameela Shaheer
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