Chatzilim - Israeli Eggplant (Aubergine) Caviar

Total Time
Prep 10 mins
Cook 20 mins

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

Ingredients Nutrition


  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.


Most Helpful

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!

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

montevinas April 09, 2009

I make this for shabbos with the mayo and subsitute the onion with 2 garlic cubes. We spread it on challa. Yum!

BEST COOK IN TOWN September 22, 2007

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