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.
Steps
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.
Mix well.
Serve on a lettuce leaf as an appetizer.
Garnish with slices of tomato and cucumber.
Ingredients
eggplant, onion, salt and pepper, lemon, juice of, olive oil, lettuce leaf, tomatoes, cucumber