Chatzilim Israeli Eggplant Aubergine Caviar
Dive into the vibrant flavors of the Mediterranean with Chatzilim, an Israeli Eggplant Aubergine Caviar that’s both simple and sophisticated. This smoky, velvety dip is made with roasted eggplant, zesty lemon juice, creamy tahini, and a hint of garlic, balanced with a drizzle of olive oil and fresh parsley for a burst of herbal brightness. Perfectly seasoned with salt, black pepper, and a touch of optional paprika for visual flair, this plant-based spread is an irresistible choice for mezze platters, a wholesome appetizer, or a savory snack. Ready in under an hour, this versatile dish pairs beautifully with warm pita, crackers, or crisp vegetable slices, making it an elegant and healthy addition to any gathering. Enjoy it as a make-ahead option, as leftovers store well for up to three days!
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Recipe Information
Ingredients
- 3 pieces eggplants (medium to large)
- 3 pieces garlic cloves
- 1 piece lemon (juiced)
- 2 tablespoons tahini (sesame paste)
- 2 tablespoons olive oil
- 2 tablespoons parsley (chopped)
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon paprika (optional, for garnish)
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or aluminum foil for easy cleanup.
Prick the eggplants a few times with a fork to prevent them from bursting during roasting. Place them on the prepared baking sheet.
Roast the eggplants in the oven for 35-40 minutes, turning them halfway through, until they are completely soft and the skin is charred and wrinkled.
Remove the eggplants from the oven and let them cool for 10-15 minutes. Once cool enough to handle, cut them open and scoop out the flesh into a medium mixing bowl, discarding the skin.
Grate or finely mince the garlic cloves and add them to the bowl with the eggplant flesh.
Add the freshly squeezed lemon juice, tahini, olive oil, salt, and black pepper to the bowl. Mix thoroughly with a fork, mashing the eggplant slightly as you go to create a rustic texture.
Taste and adjust seasoning if necessary, adding more salt, lemon juice, or tahini to suit your preferences.
Transfer the eggplant caviar to a serving bowl and garnish with chopped parsley and a sprinkle of paprika, if desired.
Serve at room temperature or slightly chilled with pita bread, crackers, or fresh vegetable slices. Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition Facts
Calories |
809 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.2 g | 61% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2436 mg | 106% | |
| Total Carbohydrate | 96.2 g | 35% | |
| Dietary Fiber | 53.9 g | 192% | |
| Total Sugars | 44.2 g | ||
| Protein | 22.7 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 318 mg | 24% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 3980 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
