A great Shabbat meal starts off with delicious Challa (ok for that recipe you have to wait till our Challa bake coming soon) and a variety of dips to please every taste. Here are some of our favorites.
Chatzilim
A favorite Israeli eggplant dip seen in many homes and so simple to make. This recipe is from my mothers cookbook Spice & Spirit and always comes out perfect.
Alvern, this is posted with you in mind. You can now make it for your Shabbat tables but please continue to join ours:)
2 large eggplants
5 cloves garlic, pressed
dash of pepper
1/4 tsp salt
3 Tbsps. mayonnaise
Broil eggplant until soft. Cool. Scoop out flesh.
Combine with rest of ingredients in food processor.
NOTES from Chanie's kitchen
* you can grind the garlic cloves in the food processor before adding the rest of the ingredients
* some people prefer their chatzilim a little chunky. mash it with a fork instead of a food processor
* if you don't have a gas range it wont have the really smoky flavor but its still delicious