Stewed Aubergine

Preparation info
  • Serves


    • Difficulty


Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

This Moorish dish from a Ndalucia, Berenjena Guisada, bears flavourings characteristic of both Arab and Judaeo-Spanish tables. When the Arabs introduced the aubergine to a Ndalucia, it was the Jews who were first to Embrace it and who spread their love of the vegetable throughout the rest of Europe.


  • 1 large aubergine (eggplant)
  • 60–90 ml/4–6 tbsp olive oil


  1. Slice the aubergine into 1cm/½in rounds. Rinse well, then press between several layers of kitchen paper to remove any excess liquid.

  2. Heat 30 ml