Chatzilim - Israeli Eggplant (Aubergine) Caviar

Mirj's Note:

This is a staple at our house. We like to eat it by dragging some fresh pita bread through it by hand.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 8

• 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.

Reviews

[evelyn/athens]

I grilled the eggplant on the bbq to give it a smoky flavour. Added a minced garlic clove (we love garlic!) and a tiny squeeze of red-wine vinegar as well. Delicious!

[montevinas]

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