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Chatzilim - Israeli Eggplant (Aubergine) Caviar
From: Mir

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

SERVES 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
  • lettuce leaf
  • tomato, sliced
  • cucumber, sliced

Place eggplant above an open flame and let it actually burn on all sides until soft.

Cool and peel.

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.

Serve on a lettuce leaf as an appetizer.

Garnish with slices of tomato and cucumber.