Salat Hatzilim

Preparation info
  • Serves

    Two to Four

    • Difficulty


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.


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


  1. 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.

  2. Pu