Chatzilim - Israeli Eggplant (Aubergine) Caviar

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READY IN:
30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  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.

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