Chatzilim – Israeli Eggplan Caviar


  • 1 eggplant (large enough to make about 1 cup pulp)
  • 1/2 onion, finely chopped
  • salt and pepper
  • lemons, juice of
  • 2 tablespoons mayonnaise or olive oil
  • lettuce leaves
  • tomatoes, sliced
  • cucumbers, sliced
  1. Place eggplant above an open flame and let it actually burn on all sides until soft. Cool and peel.
  2. Mash pulp with a fork until it is like a paste. Add onion, salt, pepper and lemon juice. Stir in mayonnaise or olive oil or 1 tablespoon of each. Mix well.
  3. Serve on a lettuce leaf as an appetizer.
  4. Garnish with slices of tomato and cucumber.


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