Israeli
Salat Hatzilim
Smoky eggplant is charred until collapsing, then chopped with tahini, lemon, garlic, and parsley in the Israeli style. Serve it slightly warm or chilled with pita, olives, and fresh vegetables.
Watch it madeHungry Man Kitchen · 7:11
Ingredients
- Large eggplant1, about 450 g
- Raw tahini paste3 tbsp
- Fresh lemon juice2 tbsp
- Garlic1 small clove, grated
- Extra-virgin olive oil1 tbsp, plus more for serving
- Fine salt1/2 tsp, or to taste
- Ground cumin1/4 tsp
- Flat-leaf parsley2 tbsp, finely chopped
- Pomegranate seeds1 tbsp, optional
- Pita or challahfor serving
Method
- Char the whole eggplant directly over a gas flame, turning with tongs, until the skin is blackened all over and the flesh has collapsed, 15 to 20 minutes; alternatively, char it under a very hot broiler, turning often.
- Place the eggplant in a colander set over a bowl and let it drain for 10 minutes so the bitter juices run off.
- Peel away the burnt skin while keeping as much of the smoky flesh as possible; avoid rinsing it with water.
- Transfer the eggplant flesh to a cutting board and chop it with a knife until coarse and creamy, not completely smooth.
- In a bowl, stir together the tahini, lemon juice, garlic, olive oil, salt, and cumin; add 1 to 2 teaspoons cold water only if needed to loosen it.
- Fold in the chopped eggplant and parsley, then taste and adjust with more lemon or salt.
- Spoon onto a small plate, make shallow swirls with the back of a spoon, drizzle with olive oil, and scatter with pomegranate seeds if using.
- Serve with warm pita or challah, either slightly warm or chilled.
Common questions
Can I substitute canned or jarred roasted eggplant for charred fresh eggplant in Salat Hatzilim?
Yes, but the flavor will be less smoky. Drain it very well and chop it coarsely before mixing. If it tastes flat, add a little extra lemon, cumin, and olive oil to brighten it.
How long does it take to make Salat Hatzilim from start to finish?
Plan on about 25 to 35 minutes total. Charring the eggplant takes 15 to 20 minutes, then draining, peeling, chopping, and mixing takes another 10 to 15 minutes. It’s best served soon after making.
What are the most common mistakes when making this eggplant salad?
The biggest mistakes are under-charring the eggplant, rinsing away the smoky flavor, and overblending it into a puree. Also avoid too much water in the tahini sauce, which can make the salad loose and bland.
How should I store leftover Salat Hatzilim?
Store it in an airtight container in the refrigerator for up to 3 days. The flavor often deepens after a few hours, but the texture may loosen. Stir before serving and add a fresh drizzle of olive oil.
What is the best way to serve Salat Hatzilim?
Serve it slightly chilled or at room temperature with pita or challah. Spoon it into a shallow bowl, swirl the top, drizzle with olive oil, and finish with parsley and pomegranate seeds for color and brightness.