Fried Eggplant in Tomato Sauce
Credit: Clare Winfield
I was fortunate enough to inherit this recipe from a friend of mine, Julian.
Over dinner one night, he spoke at length about life growing up on a kibbutz in Israel and how big family banquets using the locally grown ingredients were the mainstay of his childhood. While he discussed all the different dishes his father used to make with great passion, it was this eggplant recipe that clearly ignited the most fire in this voice.
The great thing about this dish is its versatility. It will sit amazingly well on a cold buffet spread, as well as served hot on top of couscous or rice with a dollop of crème fraîche and a nice green salad for a great vegetarian pleaser. Either way, it seems to improve with age, so I would encourage you to make it ahead and let it stand for a couple of days in the fridge before using.