B'nai Emet -> Departments -> Women's League -> Recipes -> General

CHATZILIM (EGGPLANT)

Yield: 6 to 8 servings
• 1 eggplant large enough to make about 1 cup pulp
• 1/2 half onion, finely chopped
• Salt and pepper to taste
• Juice of 1/2 lemon
• 2 Tbsp. mayonnaise or olive oil
• Lettuce leaves
• Slices of tomato and cucumber

Place eggplant above an open flame and let it actually burn on all sides until soft or roast in oven. Cool and peel. Mash pulp with a fork until it is like a paste. Add onion, salt, pepper and lemon juice. Stir in mayonnaise or olive oil or 1 tablespoon of each. Mix well. Serve with pita or on a lettuce leaf as an appetizer. Garnish with slices of tomato and cucumber.

[ Up ] [ Blintz Loaf ] [ Cranberry Rugelach ] [ Chatzilim (Eggplant) ] [ Noodle Souffle ] [ Brisket with Portobello Mushrooms and Dried Cranberries ] [ Carrot and Pineapple Tzimmes (Low-Fat) – pareve ] [ Carrots Marrakesh ] [ Chatzlim (Eggplant) ] [ Cheese Lox Brunch Casserole ] [ Cholent ] [ Crisp Lemon Chicken ] [ Gazpacho ] [ Green Salad w/Pomegranate Vinaigrette ] [ Israeli Chicken Stuffed with Oranges ] [ Israeli Salad ] [ Favorite Brisket ] [ Kasha and Orzo with Grilled Portobello Mushrooms ] [ Layered Vegetable Kugel ] [ Lemon Poppy Seed Pound Cake ] [ Mediterranean Fatoush Salad ] [ Milk and Honey Cheesecake ] [ Mushroom and Barley Soup ] [ Sesame Vegetables in Pita ] [ Shakshooka ] [ Smokey Eggplant Salad ] [ Tabouli ] [ Texas Easy Chilli ] [ Turkey with Challah Stuffing ] [ Vegetarian Chopped Liver (12/2001) ] [ Yerushalmi Kugel ] [ Creamy Pasta Primavera ]

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