A cold eggplant appetizer that is popular in Israel. In appearance, it is not very appetizing, but believe me, the dish is delicious, especially with fresh pita and vegetables!
- eggplant – 2 pcs. (large)
- tahini (sesame paste) – 4-5 tbsp. l.
- onion – 1 pc.
- garlic – 2-3 teeth.
- olive oil – 2 tbsp. l.
- mayonnaise (lean) – 2 tbsp. l.
- salt – 1/2 tsp.
- black pepper – to taste
STEP-BY-STEP COOKING RECIPE
Bake the eggplant until tender, remove the peel
Cut the eggplants lengthwise into four parts, wrap in foil and bake in the oven at 200 degrees for 15-20 minutes. Put on for 5 minutes. into a bag and then peel.
Fry the finely chopped onion and garlic to make khatsilim
Chop the onions as small as possible and lightly fry in olive oil, add finely chopped garlic.
Stir the Khatsilim ingredients until smooth
Put the eggplant pulp, onion and garlic in a large blender bowl, add tahini, mayonnaise, salt, pepper and grind well.