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Eggplant, Israeli: Chatzilim - pareve

Posted by : Lita Lotzkar

1 eggplant large enough to make about 1 cup pulp
1/2 half onion, finely chopped
salt and pepper to taste
juice of 1/2 lemon
2 Tbsp. Mayo or olive oil

Place eggplant above an open flame and let it actually burn 
on all sides until soft. Cool and peel.  

Mash pulp with a fork until it is like a paste.  Add onion,
salt, pepper and lemon  juice.  Stir in mayonnaise or olive 
oil or 1 Tablespoon of each.  Mix well. 

Serve on a lettuce leaf as an appetizer. Garnish with slices 
of tomato and cucumber.  

Serves 6 - 8

Original source: The Embassy of Israel

Current source: Love & Knishes
                Sara Kasdan

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