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Chatzilim (Israeli Eggplant Salad)

February 13, 2011

I learned how to make this Israeli side dish from the educational director of my boys’ preschool. It is very simple, and also something that is more of a condiment than a vegetarian meal on its own, because even when prepared properly it’s quite oily.

This is a ratio recipe: 1 large eggplant to 1 medium onion to 1 small can of tomato paste. Olive oil. Salt and pepper to taste; you’ll want plenty of salt.

Here’s how I make it: dice the onion, and sauté in a small amount of olive oil (start with 1 Tbsp.) until soft and golden. Set aside. Slice the eggplant in 1/4-inch slices, and fry in a just enough oil to cover the bottom of a skillet until it is soft and golden on both sides — you’ll need to flip it once. It’s OK that the eggplant will lose its shape, it’s all going to be mushed together at the end anyway. Fry the eggplant in stages, removing the cooked slices to a paper towel-covered plate to drain. Add more oil to the pan as necessary, and complete cooking the eggplant. Wipe out an excess oil from the pan. Blot the eggplant with paper towel to remove as much oil as possible. Add the eggplant, onions,and tomato paste back into the pan and cook, uncovered, over medium-low heat for another 30 minutes. Season with salt and pepper to taste.

Serve the chatzilim cold with pita, hummus, and an Israeli Salad or Mediterranean Pepper Salad, or warm with roasted chicken and potatoes. It is even great as a sandwich filling along with fresh mozzarella.

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Filed under: Veggie Sides

Tags: Israel