Name: Salat Hatzilim
Yield: Serves Two to Four
Cuisine: Israeli
Ingredients: coriander (cilantro) leaves, hot pepper sauce and a few olives and/or pickled cucumbers and (bell) peppers, to garnish; pitta bread or chunks of crusty French bread, to serve; salt; 1 large or 2 medium aubergines (eggplants); extra virgin olive oil, for drizzling; 1.5 ml/¼ tsp ground cumin, or to taste; 2–4 garlic cloves, chopped, to taste; 30–45 ml/2–3 tbsp mayonnaise or as needed; juice of 1 lemon, or to taste

Preparation info

Serves
Two to Four

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

Also known as Baba Ghanoush, this creamy, smoky aubergine dip is at its best when the aubergine is very smoky and the mixture is sparky with garlic and cumin. Mayonnaise, instead of tahini, is a traditional Lebanese and Israeli addition to make the salad creamy.

Ingredients

1 large or 2 medium aubergines (eggplants)
2–4 garlic cloves, chopped, to taste
30–45

Method

Place the aubergine(s) directly over the flame of a gas stove or on the coals of a barbecue. Turn the aubergine(s) fairly frequently until they are deflated and the skin is evenly charred. Remove from the heat with a pair of tongs.
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