Cinnamony smoky eggplant p'titim from Sababa: Fresh, Sunny Flavors from My Israeli Kitchen (page 196) by Adeena Sussman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ldyndiuk on May 07, 2023

    This was fairly easy and tasted pretty good. As someone else mentioned, I also had to add more water as the couscous wasn’t cooked through after absorbing the initial amount of water. Otherwise it came together quite well!

  • Ms20 on April 18, 2022

    Delicious! Doubled it to have enough to pack lunches the next day. Like a spicy smoky couscous version of pasta Norma.

  • dc151 on January 31, 2021

    Simple, straightforward meal with good flavor. Easy weeknight dinner, or when you are just sick of coronavirus cooking. I did add more eggplant and tomatoes than called for to make it a fuller meal.

  • Lepa on December 25, 2020

    I made this as part of a Middle Eastern spread for dinner and it wasn't our favorite dish but may have fared better without all the competition. We did find that it needed more water and time than the recipe stated.

  • SugarTreeBaking on April 24, 2020

    So much flavor! Just enough heat and smoke from the cayenne and smoked paprika. Comes together quickly and is beautiful too. I used tricolor couscous because I had it. Lovely.

  • mlipps on January 28, 2020

    Lots of good comments for this recipe on the NYTimes Cooking website, but the gist is that you need to greatly reduce the water if you're using normal couscous instead of Israeli. I made it with regular couscous the first time & I think it was a mistake--the tiny couscous just didn't have the right fluffiness to work with the sauce. Flavors are good and it grew on me as I ate though.

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