Chatzilim - Israeli Eggplant (Aubergine) Caviar
This is a staple at our house. We like to eat it by dragging some fresh pita bread through it by hand.
- 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.
Serve on a lettuce leaf as an appetizer.
Garnish with slices of tomato and cucumber.