Ingredients
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1
-
1/2
-
-
1
-
2
-
-
-
-
-
-
-
-
-
-
Directions
Chatzilim – Israeli Eggplant (Aubergine) Caviar, This is a staple at our house We like to eat it by dragging some fresh pita bread through it by hand , This was great I roasted the eggplant on the barbecue which gave the caviar a real smoky flavor Also, the mixture that was not eaten immediately but stored in the refrigerator for a day tasted even more intense In future, I will definitely chill it for 24 hours before eating, I make this for shabbos with the mayo and subsitute the onion with 2 garlic cubes We spread it on challa Yum!
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Steps
|
1
Done
|
Place Eggplant Above an Open Flame and Let It Actually Burn on All Sides Until Soft. |
|
2
Done
|
Cool and Peel. |
|
3
Done
|
Mash Pulp With a Fork Until It Is Like a Paste. |
|
4
Done
|
Add Onion, Salt, Pepper and Lemon Juice. |
|
5
Done
|
Stir in Mayonnaise or Olive Oil or 1 Tablespoon of Each. |
|
6
Done
|
Mix Well. |
|
7
Done
|
Serve on a Lettuce Leaf as an Appetizer. |
|
8
Done
|
Garnish With Slices of Tomato and Cucumber. |
