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Writer's picturebrkt-ברקט

Salat Hatzilim - Eggplant Salad

Salads made from fire roasted eggplant go by many names - baba ganoush, mutabal, abagannuc, melitzanosalata. The ingredients may vary slightly from culture to culture but what they all have in common is the wonderful, slightly smokey flavor of eggplant roasted over an open flame.


In Israel there are many types of salat hatzilim - some spicy, some with tomatoes, some even with mayonnaise. I like them all but this is one of my favorites.



BT's Salat Hatzilim Al Ha Aish


Ingredients:

1 medium eggplant

1/8 teaspoon whole coriander

1/8 teaspoon celery seed

1/8 teaspoon anise seed

2 tablespoons tahina paste

1/3 cup (80 ml) water

1/4 red or green chili - very finely diced

2 cloves crushed garlic

1 tablespoon chopped cilantro

1/4 teaspoon kosher salt

juice of 1 lemon

1 teaspoon olive oil


Directions:

Toast coriander, celery and anise in cast iron pan over high heat - approximately 90 seconds

Grind spices and reserve

Wash eggplant thoroughly

Place eggplant directly over open flame on stove or grill

Rotate the eggplant until all areas are charred and skin begins to crack

Place roasted eggplant in a bowl for 5 minutes to finish cooking

Cut eggplant in half and scoop out flesh

Massage eggplant with a fork or by hand until the fibers are broken down

In a separate bowl mix tahina paste, garlic and water until smooth

Add tahina to eggplant

Add chili

Add cilantro

Mix

Add lemon juice and salt

Place in serving bowl and dress with olive oil


Enjoy! !בתיאבון








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