Hatzilim
3 servings
120 minutes
Hatzilim is an exquisite dish of Jewish cuisine where simple ingredients transform into refined pleasure. Its roots trace back to the Mediterranean, where baked eggplants acquire a deep, smoky aroma, and the combination of tahini, garlic, and lemon juice creates a soft creamy texture with rich nutty and tangy notes. Sumac adds a subtle spiciness while cilantro brings freshness. The dish is perfect as an appetizer or complement to the main table, especially paired with warm pita that absorbs its rich flavor. Hatzilim is a gastronomic journey revealing traditions and culture through a unique blend of textures and aromas.
1
Prick the eggplants with a fork and bake in an oven preheated to 220 degrees for 20-30 minutes.
- Eggplants: 600 g
2
Roast the prepared eggplants over an open flame to achieve a smoky flavor.
- Eggplants: 600 g
3
Cut the eggplants in half and scoop out the flesh with a spoon. Chop it with a knife so that pieces remain.
- Eggplants: 600 g
4
Add two heaping tablespoons of tahini, mayonnaise, minced garlic, olive oil, the juice of one lemon, and salt to the eggplants. Mix well.
- Tahini: 2 tablespoons
- Mayonnaise: 2 tablespoons
- Garlic: 2 cloves
- Olive oil: 75 ml
- Lemon: 1 piece
- Salt: to taste
5
Place the hacilim in a deep plate, drizzle with olive oil, garnish with cilantro, and sprinkle with sumac. Serve with pita.
- Olive oil: 75 ml
- Coriander: 1 sprig
- Sumac: to taste
- Pita: to taste