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.