Eggplant Hatzilim
Origin of the recipe
Hatzilim, a snack no less popular in Israel than hummus, was first prepared by Ashkenazi Jews in Eastern Europe. "Hatzilim" is the Hebrew word for eggplant, and baked eggplant pulp is the main ingredient. Another important ingredient is mayonnaise, which gives the snack its smooth texture.
What do you need for cooking?
Ingredients
-
Eggplants
-
Mayonnaise
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Lemon juice
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Sugar
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Garlic
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Salt
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Ground black pepper
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Olive oil
Kitchen utensils
- Bowl
- Spoon
- Fork
Step-by-step recipe
Step 1:
Prick the unpeeled eggplants with a fork, place in a baking dish and bake in the oven for 40 minutes at 200 degrees.
Step 2:
Use a spoon to scrape the pulp out of the peel and chop it with a knife.
Step 3:
Place the eggplant pulp in a bowl, add salt, pepper, sugar, lemon juice, garlic, olive oil and mayonnaise.
Step 4:
Mix thoroughly and serve with matzo, bread or pita.
Cooking tips
Be sure to prick the eggplants with a fork, toothpick, or knife before placing them in the oven, otherwise they will explode.
After baking, the eggplants can be held over the gas for a while or lightly seared with a gas burner - this will give them a pleasant smoky aroma.
To reduce the calorie content, you can substitute yogurt for mayonnaise. However, authentic hatzilim is made with mayonnaise.
It is better to squeeze out excess liquid from the chopped eggplants through a sieve.
Don't forget the lemon juice, otherwise the eggplants will quickly oxidize and darken.
