Hatzilim Pilpel

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Preparation info
  • Serves

    Four to Six

    • Difficulty

      Easy

Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

In hebrew, the word Hatzilim means “aubergine” and pilpel means “spicy and peppery”. This tells you everything you need to know about this dish. Eat it on its own or serve it alongside a roasted chicken or fish, or with beef or lamb kebabs.

Ingredients

  • about 60 ml/4 tbsp olive oil
  • 1 large aubergine (eggplant

Method

  1. Heat half the oil in a frying pan, add the aubergine chunks and fry until brown, adding more oil if necessary. When cooked, transfer the aubergine to a sieve (strainer), standing over a bowl, and leave to drain.

  2. Heat the remaining oil