Chatzilim - Cold Eggplant Salad
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 140.6
- Total Fat: 7.2 g
- Cholesterol: 0.0 mg
- Sodium: 340.7 mg
- Total Carbs: 18.7 g
- Dietary Fiber: 5.8 g
- Protein: 3.6 g
View full nutritional breakdown of Chatzilim - Cold Eggplant Salad calories by ingredient
Introduction
There's an Israeli eggplant appetizer - that's NOT baba ganoush, that I've eaten on various buffets. Don't know how it's made, but I both love it and it invariably gives me heartburn. This is attempt #1 to try to figure out the recipe. It's close, but not quite right. There's an Israeli eggplant appetizer - that's NOT baba ganoush, that I've eaten on various buffets. Don't know how it's made, but I both love it and it invariably gives me heartburn. This is attempt #1 to try to figure out the recipe. It's close, but not quite right.Number of Servings: 4
Ingredients
-
1 eggplant
1 medium onion, chopped
1 6-oz can tomato paste
olive oil
water
Directions
Slice eggplant into disks. Brown eggplant in batches. Original recipe calls for frying in olive oil - I actually used olive oil spray + water to cut down on the fat. Cook until about 1/2 way done - about 5 minutes a batch. Remove from pan and set aside to drain on paper towels.
Soften the onion in approximately 2 tbs olive oil. Meanwhile, cut the partially cooked eggplant into strips.
When onions start to brown, add tomato paste, stirring constantly for approximately 2 minutes.
Add eggplant back to pot. Cook on medium-low approximately 30 minutes, stirring regularly. Add small amounts of water 1-2 tbs if needed during cooking to keep tomato paste from burning. The dish is done when the eggplant is soft and everything starts to "melt."
Chill and serve. Is especially good as an accompaniment to hummus.
Serving Size: Makes 4 0.5-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user ARIANERA.
Soften the onion in approximately 2 tbs olive oil. Meanwhile, cut the partially cooked eggplant into strips.
When onions start to brown, add tomato paste, stirring constantly for approximately 2 minutes.
Add eggplant back to pot. Cook on medium-low approximately 30 minutes, stirring regularly. Add small amounts of water 1-2 tbs if needed during cooking to keep tomato paste from burning. The dish is done when the eggplant is soft and everything starts to "melt."
Chill and serve. Is especially good as an accompaniment to hummus.
Serving Size: Makes 4 0.5-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user ARIANERA.