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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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evelyn/athens July 06, 2003

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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montevinas April 09, 2009

Jan3 September 25, 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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BEST COOK IN TOWN September 22, 2007

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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Missy Wombat September 01, 2004
Chatzilim - Israeli Eggplant (Aubergine) Caviar