1 large eggplant
3 large garlic cloves, minced
1 large onion
1/2 green pepper
1/2 red pepper
1/2 yellow pepper
6 tbsp olive oil
1 small can chickpeas (reserve some of the liquid)
2 lemons
1 tsp salt
1/2 tsp ground pepper
1 tsp curry powder
1/2 tsp cinnamon
1/2 tsp turmeric

Wash and dry eggplant. It’s best prepared whole on a grill, turning often until skin is charred and pulp tender so that it has a smoky flavor. However you can also prick the eggplant on all sides with a fork, cover with aluminum foil, and bake for an hour at 400 degrees F. Remove eggplant when done and scoop out pulp. Mash in a bowl or food processor, but make sure you retain some body and texture. DO NOT mince.

Add minced garlic cloves, mix well, let stand.

Dice onions and peppers and saute in olive oil until tender. Add eggplant mixture and chickpeas with some of the liquid. Add lemon juice of 1 1/2 lemons.

Add seasoning, mix well and cover. Cook over low heat for 30 minutes.

Add more seasoning if you want it spicier. Keep tasting.

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