The humble aubergine

Appears in

Published 2012

About

Few ingredients have reached the level of veneration achieved by the humble aubergine or have found their way to almost every table in Jerusalem, for breakfast, lunch and dinner. Everybody loves to be associated with the aubergine — it’s like a little local celebrity. The number of people who claim to have invented the baba ghanoush, or at least elevated it to the level of fine food, is extraordinary.

At the markets in the city, the aubergines come in a wide range of shapes and sizes, from the regular kind, elongated and uniform in size; to zebra — streaked on the outside and pure white on the inside; baby aubergines; globe aubergines and the baladi, a local heirloom variety that is wide, flat and resembles the shape of a fan.

Get instant online access via ckbk

Access this title via ckbk for one-off payment of the eBook price
ckbk includes hundreds of the world's best cookbooks
150,000+ recipes, with thousands more added each month
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover

Already a member?

‌

This à la carte title is available to ckbk members for a one-off payment of

‌‌

'Brilliant app for foodies'

'Spotify of cookbooks'

In this section

Roasted aubergine with fried onion & chopped lemon

Part of

Vegetables

The licensor does not allow printing of this title