Eggplant Hatsilim with Borodinsky Bread Croutons
4 servings
45 minutes
Hachilim made from eggplant with Borodinsky bread croutons is a traditional Jewish dish filled with rich aromas and flavors. Baked eggplant transforms into a delicate puree with hints of garlic, sesame, and fresh cilantro, creating a silky texture. Crispy fried eggplant cubes add contrast, while pomegranate seeds provide a tangy sweetness. Serving it with aromatic Borodinsky bread croutons enhances the depth of flavor. This dish is perfect as an appetizer or light snack, delighting with the harmony of softness and crunch, sweetness and spiciness.
1
Bake 300 g of eggplant in the oven at 180 degrees for 20 minutes. Peel the skin and blend with lean mayonnaise, sesame paste, garlic, and 30 g of cilantro. This will result in eggplant puree.
- Eggplant: 600 g
- Vegan (eggless) mayonnaise: 50 g
- Sesame paste (tahini): 20 ml
- Garlic: 5 g
- Cilantro: 40 g
2
Peel the remaining eggplant (300 g), cut it into cubes, coat in starch, and fry in oil (deep-fry) for 5 minutes.
- Eggplant: 600 g
- Cornstarch: 10 g
3
Place the prepared puree on a plate, top with fried eggplant. Sprinkle with remaining cilantro leaves and garnish with pomegranate seeds. Serve with Borodinsky bread.
- Cilantro: 40 g
- Pomegranate seeds (arils): 10 g
- Borodino rye bread: 60 g
