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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!
How to cook Hatsilim (eggplant appetizer)
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.
Hatsilim (eggplant appetizer) - FAQ About Ingredients, Baking Time and Storage
Yes, grilling is a great alternative! Grill the eggplant halves, cut-side down, until they are soft and slightly charred. This adds a smoky flavor to the Hatsilim.
If you don't have tahini, you can try using a nut butter like almond butter or cashew butter, but keep in mind it will alter the flavour profile slightly. Alternatively, you can omit it, but the texture will be different.
Hatsilim will last for about 3-4 days in an airtight container in the refrigerator.
Absolutely! Simply substitute the mayonnaise with a vegan mayonnaise alternative. There are many delicious options available.
Hatsilim is delicious served as a dip with pita bread, crackers, or vegetables. It also makes a great spread for sandwiches or wraps. You can even dollop it on grilled meats or salads.
Definitely! Feel free to experiment with adding a squeeze of lemon juice for brightness, a pinch of cumin for warmth, or some chopped fresh parsley or cilantro for added freshness.
Freezing is not recommended due to the mayonnaise content, which can separate upon thawing and affect the texture. It's best enjoyed fresh.
The recipe is easily scalable. Simply adjust the quantity of each ingredient proportionally to suit the number of servings you need.
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