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 1
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.
Step 2
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.
Step 3
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.

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