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Spicy Eggplant

By Susan Ben Baruch & Farideh Goldin

Talya Stern translated an article about Suzy

I first met Suzie Ben Baruch 36 years ago when her family settled in Virginia Beach for her husband to work with the American navy as a consultant.

She gave up her job in Israel temporarily, but made herself very busy, teaching Hebrew, creating a children’s choir at the Hebrew Academy of Tidewater, and connecting with Americans.

Returning to Israel, Suzie became the head of Israel’s Police department, returned to school for a Ph.D. in Psychology, wrote numerous articles, and edited two books about juvenile delinquency in the Israeli society.

Suzie is named after her grandmother Sultana, who was murdered when walking on a street in Libya. Many Jews were murdered there as a response to the creation of the State of Israel, Suzy said.

Photograph: Suzie's parents with Sultana (middle)

Her parents, Babo (Moses) and Zili Hadad moved to Israel after their house was looted and burned. Al that was left in their house were eight silver spoons that Suzie takes care of still today.

The Hadads moved to Israel in 1949 to the “Migdal” (tower) neighborhood in Ashkelon. The family’s motto was: education, education, education.

In Libya, Babo was a merchant. In Israel, together with 16 business partners, the family opened the “Tkuma” bakery in Ashkelon. Aside from one daughter, all the children learned in the secular school in the city, despite being religious.

Suzie's mother marked the birth of each child in her recipe book, where she had recorded many family recipes from Libya.

Although Suzie returned to Israel decades ago, I still celebrate my friendship with her by making some of her favorite recipes, including the most popular spicy eggplant.


2 eggplants, make sure they are not heavy with seeds

1 1/4 C white vinegar

1/2 C chopped parsley

8 cloves of garlic chopped

3 ts paprika

2 ts cumin


Cut eggplants into 1/2 inch slices, sprinkle with salt and let in rest in a colander for one hour

Do not rinse the salt. Pat dry eggplant slices with paper towel

Fry the eggplant until the slices are crisp. I usually dip each slice in oil and broil them in order to use less oil.

In a food processor mix the rest of ingredients until mixed well. Dip each slice of eggplant in the sauce and arrange on a plate.

Eat with warm pita bread. Enjoy!


Suzy Ben Baruch, PhD

Colonel Res. Israeli police. Head of youth Crime Dep.ectures in the fields of criminology - adolescence, crime, and violence.

Dr. Ben Baruch retired eight years ago from the Israeli police after 35 years of service, where she was stationed as an officer in the investigation and intelligence division, and promoted to the rank of Colonel when she was appointed Head of Youth Crime department.

Between 2005-2007 she was a faculty member at INDU. She is a faculty member at the Hebrew University.

She implemented the Convention (law amendment) on the Rights of children in the criminal process in the Israeli police. Graduated a Bachelor's degree in Special Education, received a Teaching Certificate in Education, a Master's degree in Political Science - Public Management, and a Ph.D. in Behavioral Science.

She has been featured on The Spy Legends Agency, even though she was never a spy, for her contribution to the study of youth crime in Israel.

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