Chatzilim - Israeli Eggplant (Aubergine) Caviar |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is a staple at our house. We like to eat it by dragging some fresh pita bread through it by hand. Ingredients:
1 eggplant (large enough to make about 1 cup pulp) |
1/2 onion, finely chopped |
salt and pepper |
1 lemon, juice of |
2 tablespoons olive oil or 2 tablespoons mayonnaise |
lettuce leaf |
tomato, sliced |
cucumber, sliced |
Directions:
1. Place eggplant above an open flame and let it actually burn on all sides until soft.
2. Cool and peel.
3. Mash pulp with a fork until it is like a paste.
4. Add onion, salt, pepper and lemon juice.
5. Stir in mayonnaise or olive oil or 1 tablespoon of each.
6. Mix well.
7. Serve on a lettuce leaf as an appetizer.
8. Garnish with slices of tomato and cucumber.
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