Ptitim with eggplants and bell peppers
4 servings
30 minutes
Ptitim with eggplant and bell pepper is a vibrant dish of Jewish cuisine that combines simplicity in preparation with rich flavors. Ptitim, also known as 'Israeli couscous', emerged in the 1950s when Israel sought an alternative to rice. Its delicate texture pairs wonderfully with aromatic vegetables. Fried eggplants add a rich, slightly smoky flavor to the dish, while bell pepper contributes sweet freshness. Garlic and carrots enhance the depth of flavor, and red basil and spices add zest. Perfect as a side or standalone dish, especially with olive oil creating a velvety consistency. Easy to prepare, nutritious, and incredibly tasty – this recipe will be a highlight on any table.
1
In a small pot, bring 500 ml of water to a boil, add half a teaspoon of salt, pour in the ptitim, cover with a lid, and cook on low heat for 15 minutes.
- Water: 500 ml
- Salt: to taste
- Ptitim (Israeli couscous): 200 g
2
Pour olive oil into a hot pan and lightly sauté finely chopped garlic and carrot (preferably young). Add sliced eggplants (previously soaked in salted water). Fry for 5-7 minutes. Add sliced bell pepper and fry for another 2 minutes. Add oil if necessary.
- Olive oil: to taste
- Garlic: 1 clove
- Carrot: 1 piece
- Eggplant: 1 piece
- Red sweet pepper: 1 piece
3
Pour boiled ptitim into the pan with vegetables, add oil, basil, salt, and pepper. Mix well and remove from heat after 2 minutes.
- Ptitim (Israeli couscous): 200 g
- Olive oil: to taste
- Purple basil: to taste
- Salt: to taste
- Mixed peppercorns (four peppers): to taste