Serves: +3
  • Eggplant 600 g
  • Tahini 2 tablespoon
  • Mayonnaise 2 tablespoon
  • Olive oil 75 ml
  • Lemon 1 piece
  • Cilantro 1 branch
  • Sumac  taste
  • Salt  taste
  • Pete  taste
  • Garlic 2 cloves
Per serving
Calories: 463 kcal
Proteins: 6.9 g
Fats: 42.8 g
Carbohydrates: 12.2 g
2 hrs 0 minsPrint
  • Hatsilim
    Chop the eggplants with a fork and bake in an oven preheated to 220 degrees for 20-30 minutes.
  • Hatsilim
    Burn the finished eggplants over an open fire to achieve a smoke flavor.
  • Hatsilim
    Cut the eggplants in half and scoop out the flesh with a spoon. Chop it with a knife so that pieces remain.
  • Hatsilim
    Add two heaping tablespoons of tahini, mayonnaise, chopped garlic, olive oil, juice of one lemon and salt to the eggplant. Mix well.
  • Hatsilim
    Put the khatsilim in a deep plate, pour over with olive oil, garnish with cilantro and sprinkle with sumac. Serve with pita bread.

It is better to take eggplants for khatsilim without seeds.

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