Chatzilim - Israeli Eggplant (aubergine) Caviar

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 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 2 tablespoons mayonnaise
• lettuce leaf
• tomato, sliced
• cucumber, sliced

Recipe

• 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.