No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (253g) Recipe makes 8 servings
Calories 47
Calories from Fat 31		(65%)
Amount Per Serving		%DV
	Total Fat 3.5g	5%
	Saturated Fat 0.5g	2%
	Monounsaturated Fat 2.5g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 1mg		0%
Potassium 148mg		4%
Total Carbohydrate 4.5g		1%
	Dietary Fiber 2.1g	8%
	Sugars 1.8g
Protein 0.7g		1%
detailed view... how is this calculated?

Chatzilim - Israeli Eggplant (Aubergine) Caviar

Recipe #13428 | 30 min | 10 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Mirj
Oct 29, 2001

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

SERVES 8 (change servings and units)

Ingredients

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 or mayonnaise
lettuce leaf
tomato, sliced
cucumber, sliced

Directions

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.

Questions about this recipe?

Featured Reviews for This Recipe

From: Chef #1219702

On Apr 9, 2009

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

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Jan3

On Sep 25, 2007

0 people found this review helpful

Was this review helpful to you? YES | NO

From: evelyn/athens

On Jul 6, 2003

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!

6 people found this review helpful

Was this review helpful to you? YES | NO

From: Missy Wombat

On Sep 1, 2004

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.

4 people found this review helpful

Was this review helpful to you? YES | NO

Read all 5 reviews