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Israeli Eggplant and Spinach Stew - My Daughter's Favorite Dish (חצילים ותרד)

Some nights I just like to use whatever I have in the fridge before it goes bad. My mother never threw anything away and I try not to also!

Every Israeli home has eggplant in the fridge at all times. There is no vegetable that can be made into such a large variety of dishes as the eggplant.

Eggplant and Spinach make such a delicious and simple midweek meal. Add Israel fresh spices and you have Italy meets the Middle East!

So here is an easy recipe for a meal using two ingredients that in my house are staples. Serve it over pasta, cous cous or rice! Perfection!

Ingredients you will need

1 large eggplant or 2 small ones - sliced and quartered

10 basil leaves

1 tomato chopped

½ lb or small box of fresh spinach

1 medium can tomato sauce

The leaves of the celery sticks - I always cut off and keep them to use in my dishes

2 - 3 tablespoons olive oil

Parsley - amount according to taste - chopped

3 garlic cloves

½ teaspoon turmeric

1 teaspoon cumin

½ teaspoon paprika

½ teaspoon black pepper

3/4 teaspoon salt or according to taste

½ teaspoon sugar

1 teaspoon Philadelphia spice - optional

1½ cups of boiling water

To Prepare

Heat oil in a pan and sauté the eggplant quarters turning them until slightly golden.

Add chopped tomato

Cook until well mixed turning often. If all olive oil is completely absorbed add a little more. Eggplant absorbs the oil fast

Add all spices

Add chopped garlic

Chop the celery leaves

Add them to stew

Add spinach and basil leaves

Mix well

Start boiling your pasta

Add canned tomato sauce

Add boiling water. Cover and cook for 30 minutes or until al the eggplant is soft. This depends on the thickness of your pieces.

Ready to serve, delicious eggplant with spinach over pasta! Or anything else you like!

Be-te-avon! Hebrew for Bon Apetite!


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