Eggplant salad, or salat hatzilim, is the smoky, garlicky mash that belongs on every Israeli mezze table. It is the Levantine answer to baba ganoush, made by charring whole eggplants over an open flame until the flesh collapses. Charring the eggplants over a flame or under a broiler is essential, and the blackened skins peel away to reveal the treasure inside.
Smoky, silky, and garlicky good
The roasted flesh turns silky and custardy, with a deep, campfire smokiness that no oven can fully replace. Tahini, lemon, and garlic sharpen it into something bright and savory, while a drizzle of olive oil makes it glossy and rich. It is soft enough to spread and sturdy enough to scoop, and it disappears fast with warm pita. Make it a day ahead if you can, and a dusting of paprika and chopped parsley makes it pretty enough for company. Serve it alongside hummus and matbucha for a mezze spread that tastes like a Friday night in Tel Aviv.
Craving more? Explore all Israeli Kitchen recipes.
Stocking a Middle Eastern pantry? Our guide to 20 essential Middle Eastern pantry ingredients covers everything this dish uses.
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