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    You are in: Home / Recipes / Chatzilim - Israeli Eggplant (Aubergine) Caviar Recipe
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    Chatzilim - Israeli Eggplant (Aubergine) Caviar

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on July 06, 2003

      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!

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    • on April 09, 2009

      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

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    • on September 25, 2007

    • on September 22, 2007

      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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    • on September 01, 2004

      I have a gas stovetop so I just lit the burner and put the eggplant on top. Burn baby, burn! This is the first time I have ever done this to eggplant and it definitely improves the taste. I used Australian Mountain Pepper [a native] for the pepper. This stuff is great and it is a brilliant way to get eggplant into a 3 year old who is a bit vegetable phobic at the moment.

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    Nutritional Facts for Chatzilim - Israeli Eggplant (Aubergine) Caviar

    Serving Size: 1 (186 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 47.9
     
    Calories from Fat 31
    65%
    Total Fat 3.4 g
    5%
    Saturated Fat 0.4 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 1.4 mg
    0%
    Total Carbohydrate 4.4 g
    1%
    Dietary Fiber 2.0 g
    8%
    Sugars 1.7 g
    7%
    Protein 0.6 g
    1%

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