Simmered Aubergine, Tomatoes and Chillies

Hatzilim Pilpel

Preparation info
  • Serves


    • Difficulty


Appears in
Hot and Spicy

By Marlena Spieler

Published 1985

  • About

Folklore has it in the Middle East that a cook’s worth is judged by the number of aubergine dishes he or she can prepare - and the counting begins at 100!

This is a typical dish from that region - able to add great flavour on top of crusty bread, stirred into scrambled eggs, or eaten with rice, lentils and salad. Though not painful, this does linger on the tongue and lips.