Mediterranean Aubergine and Courgette Delight - Just 2 Veggies! And Israeli Spices, lots of them!!




This is such a simple, typical and tasty dish that I whip up in very little time when I can't think of what to make for dinner! Yes, I run out of ideas even with all these recipes I have shared.


As an Israeli cook I am never without eggplant or zucchini in my fridge. Or Israeli spices. Lots of them. Oh and garlic and parsley. I can go on....


So when I don't know what to make for dinner or I am tired of meat or fish, I get in the mood for just veggies.


There is just two main Veggies. The rest is spices and herbs. It couldn't get simpler then that!


What you'll need:


1 eggplant

2 zucchinis

2 cloves garlic - crushed

½ cup chopped Italian parsley

3 tablespoons olive oil

1 teaspoon salt

1 teaspoon Israeli Philadelphia spice or Jerusalem spice (can be left out if you can’t get it but adds so much flavor) see link for Jerusalem Spice. I have found it in Fresh Market too.

1 teaspoon freshly ground cumin

1/2 teaspoon paprika

I/2 teaspoon black ground pepper

1/2 teaspoon turmeric


All spices can be adjusted according to taste


Tip: I have found a great shortcut if you're pressed for time. Microwave your fresh veggie halfway first. It eliminates cooking time. I do this when it is late and I want to save time in cooking time. I have found it to be just as good as starting the cooking from raw.


My mother would never agree. But I promise you it turns out fine. When time is not an issue I do like to sauté the veggies from raw.


Poke eggplant with a fork all around and put in microwave fro 5 minutes. Cut into thin slices.


Heat two tablespoons of olive oil on low and add all spices. Mix with a wooden spoon.


Add eggplant slices and sauté for 10 minutes on medium heat turning a few times.



In the meanwhile poke zucchinis with fork all around and microwave for 4 minutes. Slice into rounds and then into halves.


By now the olive oil you used has been absorbed since eggplants "drink" up the oil quickly. Add the 3rd tablespoon of olive oil and mix. Add Zucchini slices and cook for 5 minutes.



If your veggies are still a little dry add half a cup of water if needed. I do that most of the time and creates a very light thin sauce.


Add chopped parsley and toss for a minute.


That's all there is to it and you have a fabulous vegan meal. Serve over couscous, pasta or rice. And of course don't forget the Israeli salad!


See links below for recipes.


https://www.hamatcon.com/post/my-mother-s-yellow-rice-and-onions


https://www.hamatcon.com/post/the-israeli-salad




B’Teavon! (Bon Appétit)





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