How do you make the "Chatzilim al ha'aish" dip?

Log in / Sign Up

List of Forums + New Post Recipe Box Usergroups Following My Posts Bookmarks

Private Messages Rules New User Guide FAQ Advertise Contact Us

Forum -> Recipe Collection -> Salads & Dips

View latest: 24h 48h 72h

Shopmiami49 ↓

Thu, Dec 29 2011, 4:50 am

Do you broil the eggplant in the oven or on the fire? Whole or cut up?

Thanks!

mizle10

Thu, Dec 29 2011, 4:53 am

I've never made it at home, but in stores they torch it. I didn't know people make it themselves.

Raizle ↓

Thu, Dec 29 2011, 5:19 am

on the fire, whole wrapped in foil. I know.. the foil isn't healthy. I'm open to hearing of another way

grace413

Thu, Dec 29 2011, 5:35 am

I have a gas oven/broiler so I broil it directly under the gas flame inside the oven. Whole.

↑ Shopmiami49 ↓

Thu, Dec 29 2011, 5:35 am

Raizle wrote:

on the fire, whole wrapped in foil. I know.. the foil isn't healthy. I'm open to hearing of another way

How do you do it - you wrap it in foil, including the top? Do you just let it sit on the burner? Do you have to turn it at any point? how long do you let it roast for?

buzz

Thu, Dec 29 2011, 7:38 am

I wrap it whole (after I chopped off the top part) in foil and stick right on top of a low-medium flame on the stovetop, I keep turning it and when it gets soft I remove and make into a dip.

I normally put mayo, a bit of garlic and salt, anyone do anything different?

I also blend or mash, but not sure which one is better, what do others do?

↑ Shopmiami49

Thu, Dec 29 2011, 11:45 am

Well, I made it for Shabbos everyone...and it's all gone! It didn't last more than 5 minutes lol Smile

ally

Thu, Dec 29 2011, 12:16 pm

buzz wrote:

You can use techina instead of mayo. I think it tastes better - and its healthier!

faigie

Thu, Dec 29 2011, 6:07 pm

<<<<<<<<<drooling

5qtkids

Thu, Dec 29 2011, 6:18 pm

I cut off the top and roast it directly on the flame turning in until it gets soft...it makes a bit bit of a mess on the stovetop but the end result is better than oven roasting..or under the broiler....scoop out the inside...leave a drop of outside for flavor!!!

Mayo..some garlic..salt...YUMYUM!!!

ENJOY!!!

Levtov

Thu, Dec 29 2011, 6:23 pm

[quote="Shopmiami49"]Well, I made it for Shabbos everyone...and it's all gone! It didn't last more than 5 minutes lol Smile

Between me and my kids and those rice cakes...

I wrapped in foil and put it straight on the burner and kept turning it every so often. My friend just told me, though, that she does it straight on the burner without foil...interesting - I think I'll try it that way next time.

Thanks for your help everyone![/quote

]I triple-wrap it in foil and fold over twice, on top and sides. Then put on timer--10 minutes on each sides on a high flame. Turn once and when done, add mayo, garlic and salt-pepper. YUMMY!!!

Raisin

Thu, Dec 29 2011, 6:37 pm

I used to broil on gas top and peel and mash insides. now I do this. easier and also good.

1. wash and cut eggplant in half. cut off head.
2. put in oven on either grill or the hottest fan.
3. leave in there for about 20-40 minutes, turning hallf way through, till cooked.
4. throw some peeled garlic in food processor and turn on. add cooked eggplants (again, no need to peel)
5. add mayo or olive oil.

↑ Raizle

Thu, Dec 29 2011, 10:41 pm

Shopmiami49 wrote:

Raizle wrote:

on the fire, whole wrapped in foil. I know.. the foil isn't healthy. I'm open to hearing of another way

How do you do it - you wrap it in foil, including the top? Do you just let it sit on the burner? Do you have to turn it at any point? how long do you let it roast for?

I cut off the top and any bad bits. wrap in foil put on medium flame. let it go for ...I don't know, however long, till I smell it or it's soft I guess, turn it over do same but less time on other side.

if the peel is too burnt then I only use the inside, if it's not over burnt then I actually use the peel as well.
and mix with other ingredients with a fork instead of blending.

I add, mayonaise, lemon, a bit of salt and crushed garlic

mrshj

Mon, Apr 16 2012, 8:45 am

I broil it in my oven. Keep on turning. Family LOVES it. I put it in whole. Top and all. But one time I forgot to cut slits sin the eggplant. Next thing I know, I hear an explosion in my oven and I have eggplant all over my freshly cleaned oven. Smell took a couple of days to evaporate.

In the kitchen

Mon, Apr 16 2012, 8:59 am

I also put the eggplant (whole, no foil) directly on the flame on top of my stove, cooks way faster than the oven and gets that nice crisp burnt taste.

I put it on the grate of the stove and keep the flame pretty low, turn and move around every few minutes. It does leak eggplant juice all over the stove top, but taste is worth it imo.

Then I cut off the top and under the sink while some water is running peel off a lot of the peel. Then blend it with lots of garlic, homemade mayo and salt.

ROFL

Mon, Apr 16 2012, 9:36 pm

I prick the eggplnt with a fork then I put in a 500 degree oven and turn occasionally . Usually I cook it for a bit less than n hour. I cut it open scoop it into a food processor with a plastic blade and add spice. Yum yum

Page 1 of 1