Vegetarian

Chatzilim - Cold Eggplant Salad takes 15 minutes to prepare.

Chatzilim - Cold Eggplant Salad takes 30 minutes to cook.

Chatzilim - Cold Eggplant Salad makes 4 servings.

The ingredients for Chatzilim - Cold Eggplant Salad are:

1 eggplant
1 medium onion, chopped
1 6-oz can tomato paste
olive oil
water

Here is how you make Chatzilim - Cold Eggplant Salad:

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 servingsNumber of Servings: 4Recipe submitted by SparkPeople user ARIANERA.

The nutritional information for Chatzilim - Cold Eggplant Salad is:

• 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