Stuffed Eggplant Au Gratin
SHEIKH EL MAHSHI BATINJAAN
Prepare Sheikh el Mahshie Batinjaan according to recipe. When
it is cooked, cover with 12 cups medium white sauce. Sprinkle with
toasted bread crumbs and grated cheese. Bake in oven until well heated
and brown on top.
In Lebanon, the hard toasted rolls known as ka'ak kurshalli are
crushed and used on au gratin dishes.
(From Food from the Arab World Marie
Karam Khayat and Margaret Clark Keatinge, Khayat's, Beirut 1959)