Cooking Vacations - Batinjan

Cooking Vacations - Batinjan

Cooked eggplant in tomato sauce

In Israel, they say and whoever likes eggplant, is loved by eggplants in return. This eggplant recipe is an opportunity to meetin the baladi eggplant (baladi in Arabic means “from the land”). These are eggplants whose shape resembles that of an open-spread skirt and have a unique texture. The dish is a delicacy which can be had as a first course alongside meat or as a light salad to be scooped with a hot pita. Our culinary tour will acquaint us with a number of baladi products, eggplant being a succulent example.


3 baladi eggplants, peeled and cut to 2cm by 2cm cubes
4 white onion, peeled and thinly sliced
3 red peppers, grated
2 tomatoes, grated
1 fresh hot green pepper, thinly sliced
Olive oil
Ground cumin
Ground cinnamon
Ground English pepper


1. Fry the onions in olive oil until they are soft.

2. Add the red peppers and the tomatoes and continue broiling for about 10 additional minutes.

3. Add the eggplants and the hot pepper and cook until the eggplant cubes are soft. Add salt to taste and apinch of the other spices. Serve hot or in room temperature.
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