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Salat hatzilim b'mayonnaise
Salat hatzilim b'mayonnaise (סלט חצילים במיונז): smoky aubergine with mayonnaise and garlic
Romanian-Jewish immigrants brought this smoky aubergine salad to Israel, and it has become a fixture of the Shabbat and festival salad spread in Haifa, Netanya and Petah Tikva, scooped up with challah or frena. Aubergines are charred until the flesh collapses, chopped by hand and folded with mayonnaise, garlic and a little raw onion, giving a creamy, smoky spread with a sharp bite. The mistake is skipping the draining, which leaves a watery, grey salad. Chef's tip: chop the flesh with a wooden or plastic knife, as Romanian grandmothers insist, so it stays pale and does not turn bitter.
- Total time
- 45 min
- Difficulty
- easy
- Serves
- 6
Ingredients
- 3 auberginesabout 1 kg
- 4 tbsp mayonnaise
- 1 clove garliccrushed
- ½ small onionvery finely chopped
- 1 tbsp lemon juice
- ½ tsp salt
- 1 tbsp parsley (optional)chopped
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Method
0/5 doneStep 1: Prick 3 aubergines and char them directly over a gas flame or under a very hot grill, turning, until black all over and completely soft, about 20–30 minutes.
30 minStep 2: Put them in a colander, slit open and scoop the flesh away from the skin. Leave to drain for 15 minutes, pressing gently.
15 minStep 3: Chop the flesh finely with a non-metal knife and put in a bowl.
Step 4: Stir in 4 tbsp mayonnaise, 1 clove garlic, ½ small onion, 1 tbsp lemon juice and ½ tsp salt until creamy. Taste for salt.
Step 5: Chill for at least 30 minutes and serve sprinkled with 1 tbsp parsley.
Nutrition per serving
- Calories
- 110 kcal
- Protein
- 1 g
- Carbs
- 8 g
- Fat
- 8 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does salat hatzilim b'mayonnaise take?
- About 45 minutes in total: 15 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of small onion?
- 2 shallots per onion.
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