Sunday, March 21, 2010


In Hebrew Hatzilim means aubergine or eggplant and Pilpel means spicy. So this is a spicy tomato and eggplant stew, much like Ratatouille but very typical of Isreali cooking.

Hatzilim Pilpel

serves 4-6

4 Tbsp olive oil
1 large eggplant cut into bite size chunks
1-2 onions thinly sliced
3-5 garlic cloves chopped
1-2 green bell peppers thinly sliced
1-2 fresh chilies chopped or sliced
4 fresh or canned tomatoes, chopped
3Tbsp tomato paste if using fresh tomatoes
1 tsp ground tumeric
pinch of curry powder
cayenne pepper to taste
1 14oz can of chick peas (garbanzo beans)
juice of 1/2- 1 lemon
3Tbsp chopped fresh cilantro (coriander) leaves
salt to taste.

Heat half the oil in a frying pan, add the eggplant and fry until browned and cooked through. When cooked, transfer to a strainer or colander and leave to drain.

Heat the remaining oil in the pan, add the onions, garlic, peppers and chillies and fry until softened. Add the diced tomatoes, tomato paste if using, tumeric, curry powder and salt. Cook stirring until the mixture has a sauce consistency, add water if necessary.

Add the chickpeas to the sauce and cook for about 5 minutes than add the eggplant. Stir to mix and cook for another 5-10 minutes to combine flavors. Add the lemon juice to taste, correct seasonings, add the cilantro.
Serve chilled or at room temperature.

Go to Cooking Schmooking and Sacramento Spice to see what my fellow bloggers have cooked up.

1 comment:

Anonymous said...

That looks great - I love eggplant, especially spicy.


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