Hatsilim
⏳ Time
2 hours
🥕 Ingredients
10
🍽️ Servings
3
Description
It is better to choose eggplants for hatsilim without seeds.
Ingredients
- Eggplants - 21.2 oz
- Tahini - 2 spoons
- Mayonnaise - 2 spoons
- Olive Oil - 2 fl oz
- Lemon - 1 piece
- Cilantro - 1 sprig
- Sumac - to taste
- Salt - to taste
- Pita - to taste
- Garlic - 2 cloves
Step by Step guide
Step 1
Pierce the eggplants with a fork and roast them in an oven preheated to 428°F for 20–30 minutes.
Step 2
Char the cooked eggplants over an open flame to achieve a smoky flavor.
Step 3
Cut the eggplants in half and scoop out the flesh with a spoon. Chop it with a knife so that some pieces remain.
Step 4
Add two heaping tablespoons of tahini, mayonnaise, minced garlic, olive oil, the juice of one lemon, and salt to the eggplants. Mix well.
Step 5
Place the ha'cilim in a deep plate, drizzle with olive oil, garnish with cilantro, and sprinkle with sumac. Serve with pita bread.
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