Hatsilim with onions
4 servings
25 minutes
Hatzilim with onions is a traditional Jewish dish, a delightful appetizer rooted in the rich culinary traditions of the Middle East. The tender flesh of roasted eggplants combined with the sweetness of caramelized onions and the spiciness of garlic creates a harmonious, rich flavor. A light tang from lemon juice adds freshness, while tahini contributes a creamy texture and distinctive nutty undertone. This dish is perfect as a standalone appetizer or as a side to meat and vegetable dishes. In Jewish families, it is often served at holidays and Shabbat meals, symbolizing the unity of traditions and flavors. It pairs wonderfully with warm bread, lavash, or crispy toasts, making each serving rich and unforgettable.
1
Preheat the oven to 220 degrees for 10 minutes. Wash the eggplants well, trim the tops, and cut them in half lengthwise. Take a baking tray, line it with kitchen foil shiny side down or parchment paper, and place the eggplants cut side up.
- Eggplants: 3 pieces
2
Make shallow diamond-shaped cuts on each half and salt well. Without greasing the eggplant surface with oil, place them in the oven at 200-220 degrees for 45-55 minutes. While the eggplants are baking, put a pan on the fire and pour in some oil. Peel the onion and chop it very finely.
- Salt: to taste
- Olive oil: 2 tablespoons
- Onion: 1 head
3
Put the onion in a heated pan and sauté over low heat, stirring constantly, until translucent. Peel the garlic and chop it very finely. If you have a garlic press, you can use it.
- Onion: 1 head
- Garlic: 3 cloves
4
Check the eggplants - they should be very soft inside. If they are ready, take them out of the oven. It's time to peel the baked eggplants. To do this effortlessly, place the cooked eggplants in a deep container and cover with plastic wrap, leaving them to steam for 10 minutes.
- Eggplants: 3 pieces
5
Cut the peeled eggplants into large pieces, place them in a bowl, and add the fried onion and chopped garlic. Squeeze lemon juice, add salt and pepper. Take an immersion blender and blend the ingredients a little. Don't overdo it; aim for a light 'whipped' consistency. And, of course, there shouldn't be large pieces of eggplant either. They blend very quickly.
- Eggplants: 3 pieces
- Onion: 1 head
- Garlic: 3 cloves
- Lemon juice: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
6
Now add the tahini. There's no need to add all the specified amount at once; start adding by the tablespoon, mixing and tasting. You might like the Jewish khatzilim with less tahini. Mix well and serve.
- Tahini: 3 tablespoons