Hatzilim
Description
It works for both special occasions and everyday meals. If you love eggplant and have already tried all the well-known dishes but still haven’t tried “khachili,” this dish is definitely for you. It may not look very appetizing, but your family will appreciate it not for its appearance, but for its wonderful flavor. It’s simple and quick to make; the step-by-step instructions in the recipe explain in detail how to prepare it. Serve the appetizer at the table.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Wash the eggplants, pierce them in several places with a toothpick, wrap in foil, and bake at 180-200°C for 25-30 minutes.
- 3
Step 3
In a dry skillet, toast the sesame seeds until lightly golden; try not to overcook them, or the appetizer will taste bitter.
- 4
Step 4
Grind the sesame seeds in a coffee grinder until they turn into an oily, dense paste.
- 5
Step 5
Add 2 tbsp olive oil to the sesame paste.
- 6
Step 6
Mix the sesame paste (tahini) well until smooth.
- 7
Step 7
Peel the baked eggplants and cut into pieces.
- 8
Step 8
Pour vegetable oil into the pan and first sauté the onion until golden brown.
- 9
Step 9
Add the eggplants to the onion and fry.
- 10
Step 10
Place the fried eggplants with onions in a blender, pour in the lemon juice, add the minced garlic, and blend, but not into a mash, so that small pieces remain.
- 11
Step 11
Add sesame paste, dried or fresh basil to the ground eggplant; season with salt and pepper, and add granulated sugar to taste.
- 12
Step 12
Mix the "hatsilim" well, pile into a mound, and refrigerate for at least an hour to set.
- 13
Step 13
Spread "hacilim" on fresh bread or toast — it's very tasty.