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The humble aubergine
Appears in
By Yotam Ottolenghi and Sami Tamimi
Published 2012
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.