Eggplant Salad.
Bought some eggplants on sale today and thought I would make babaganoush. Actually, babaganoush is a white eggplant puree, usually containing mayo. This salad is known as “chatzilim”, which is hebrew for “eggplants”. I am not quite sure what it is called in English. Any suggestions?
Anyways, since I have an electric stove top, I couldn’t char the eggplants over an open flame. So I wrapped 2 eggplants in tin foil and baked them at 400 degrees for about 35 minutes. This has the same cooking effect, but does not produce the smokey flavor 
Here is what they look like out of the oven:
Chop, chop, chop
Pulse through a blender or food processor
Add juice of a lemon, handful of chopped flat leaf parsley, a few cloves of garlic, chopped; and 1 tsbp of cumin
+ salt and pepper to taste
Final product– lasts in fridge for up to two weeks. YUM
May 1st, 2009 at 11:39 am
looks great Gila- cumin? I’ll have to think about that next time I make it
November 24th, 2009 at 5:55 pm
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