Posts Tagged: recipes Results 538
(The Nosher via JTA) – From bulbous and egg-shaped to small and thin, the eggplant (or if you’re British like me, the aubergine) is a staple fruit within Sephardic Jewish cooking. Originating in India or perhaps even China, eggplant seeds are thought to have traveled along the Silk Road into the hands of Jews and Arabs as early as the 18th century. From there, eggplant has been used so often in Jewish cooking that some refer to it as the “Jewish apple.”
It’s summertime and the living is easy, but it’s also hot, and the heat is busy sucking away my will to live. It’s days like these that I turn to a time-honored favorite summer staple: fruit soup. I always loved fruit soup because it felt like the kind of thing a fairy might eat out of a flower. This is a light, colorful, natural way to liquefy the spirit of summer and drink it, especially when you’re suffering while roasting in the sun.