Crisp Fried Aubergine

Preparation info
  • Serves


    • Difficulty


Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

The aubergine is native to India but was brought to Persia in the 4th century, and then introduced by the Arabs to Spain in the 13th century. Eventually it made its way to Sicily, where it was embraced by the Jewish community long before many Christians were tempted to eat it. Aubergine is an important vegetable in the Sephardic kitchen, as it can act as an alternative to meat. This dish is from the bene Israel, an Indian-Jewish community that dates from the year 175bce.