“I adore Israel and insanely love its cuisine. This dish is easy to cook and delicious to eat! Add it to your recipe book and enjoy!”

— Diana Grabovetskaya
JDC missions and PR coordinator in Kyiv, Ukraine

Ingredients

  • 3 eggplants
  • 2–3 garlic cloves
  • 1 tsp. sugar
  • 2–3 tbsp. olive oil
  • Juice from one lemon
  • Salt, to taste
  • Pepper, to taste
  • Pita bread, for serving
  • Basil, as garnish

Instructions

  1. Preheat the oven to 430 degrees, then put the eggplant on a baking sheet and cook for 20–30 minutes, until the vegetables are soft.
  2. Cut the finished eggplants in half lengthwise, and scoop out the “pulp” with a spoon.
  3. Chop the mashed eggplant using a knife with a wide blade. Using a food processor or similar appliance will not result in the right texture.
  4. Pour lemon juice over the eggplant, and season with olive oil. Then, add minced garlic, salt, and pepper, and place in the refrigerator. Cold khatsilim is always tastier!
  5. Spread the khatsilim on a plate, and sprinkle with more olive oil and chopped basil. Serve with warm pita.