Eggplant, I'm hurrying, Vegetable breakfast, Eggplant appetizer, Post

Hatsilim (eggplant appetizer)

A cold eggplant appetizer that is popular in Israel. It does not look very appetizing, but believe me, the dish is delicious, especially with fresh pita and vegetables!

Ingredients

Servings 5
  • eggplant - 2 pcs. (large)
  • thina (sesame paste) - 4-5 tbsp. l.
  • onion - 1 pc.
  • garlic - 2-3 teeth.
  • olive oil - 2 tbsp. l.
  • mayonnaise (fast) - 2 tbsp. l.
  • salt - 1/2 h. l.
  • black pepper - to taste

Cooking

Step 1

Cut the eggplant lengthwise into four pieces, wrap in foil and bake in the oven at 200 degrees for 15-20 minutes. Put on 5 min. into a bag and then peel.

Step 2

Chop the onion as finely as possible and lightly fry in olive oil, add finely chopped garlic as well.

Step 3

Put the eggplant pulp, onion and garlic into a large blender bowl, add tahini, mayonnaise, salt, pepper and grind well.

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