In the mid-1930s, Erna Meyer, a Jewish physician recently arrived in the land of Israel from Nazi Germany, authored How to Cook in Palestine, the first such work to be published in the British Mandate. The book, written in Hebrew, English, and German, was geared to housewives raised in Europe who were unfamiliar with the local produce and climate and struggling to adjust to the harsh material conditions. Dana Kessler writes:
“We housewives must make an attempt to free our kitchens from European customs which are not applicable to Palestine. We should wholeheartedly stand in favor of healthy Palestine cooking,” writes Meyer, urging new Jewish immigrants to Palestine to shed their European identity and reinvent themselves according to the Zionist ideology. “We should foster these ideas not merely because we are compelled to do so, but because we realize that this will help us more than anything else in becoming acclimatized to our old-new homeland.” . . .
Meyer gives special attention in her book to local vegetables such as marrow (similar to zucchini), okra, and eggplant, giving us a glimpse into the roots of Israeli cuisine. Instead of liver, Meyer offers . . . a chopped eggplant dish, which tastes a lot like traditional Ashkenazi chopped liver. Eggplant “liver” was a big hit in the days of austerity, in which meat was scarce, and it can still be found in delis and supermarkets in Israel to this day.
Read more on Tablet: http://www.tabletmag.com/jewish-life-and-religion/211631/an-early-taste-of-zionism