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Jerusalem Aubergine stew (חצילים)



This dish is a simple and quick mid-week delicious dinner to serve. Can also be a side dish to meat or fish! Vegan and healthy, eggplant is a veggie used often as part of any Israeli meal!


I served this over Truffle Tagliatelle pasta this time. Any pasta, couscous or rice is great too!




Here's what you need:

2-3 eggplants sliced depending on the size. As a rule, the lighter in weight the eggplant and one that has a dot on the bottom is less seeded. Some have a short line on the bottom.

½ lb (225 grams) Baby Bella mushrooms sliced

1 large onion chopped

1 large tomato chopped

2-3 tablespoons olive oil

2 cloves garlic chopped

½ teaspoon back pepper

1teaspoon cumin

½ - 1 teaspoon turmeric

1 teaspoon Philadelphia Israeli spice. If unavailable use sweet paprika

1teaspoon salt or to taste

1 small can of tomato sauce

1 cup of water


To prepare:


Heat olive oil in a pan and add chopped tomatoes

Cook until stewed soft



Add chopped onions and sauté until see-through and yellow. Add chopped garlic.



layout your spices



Add all spices. These can be adjusted to your taste



Add sliced eggplant



Mix ingredients well and cook until eggplant is soft



Add tomato sauce and mix



Add mushroom slices



Add water and simmer for 30 minutes with the lid on until all ingredients are cooked soft


Add parsley and cook for 5 more minutes



Serve over anything you like! Or as a side dish!



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