How come my chatzilim don't come out white???

Pooh ↓

Thu, Aug 30 2012, 8:20 pm

For some reason I follow the exact same recipes as many people but theirs comes out white and mine grey looking?? It's not the amount of mayo cuz I do put a lot. As soon as it comes out of the oven it's white but when I cut and take out pulp it becomes dark. Why? How can I make it white?

Happy18

Thu, Aug 30 2012, 8:57 pm

I've never seen it come out white. Always has a grayish tint.

↑ Pooh ↓

Thu, Aug 30 2012, 10:46 pm

I mean the mayo based not the tehina based. My friends always comes out grey but almost white and mine dark grey.

Jughead

Thu, Aug 30 2012, 11:41 pm

mine comes out of the oven brown, but after I prepare it (with a sickening amount of mayo) it's white.
you say you use a lot of mayo - how much do you use? what else do you put in it? and how do you prepare it?

ra_mom

Thu, Aug 30 2012, 11:45 pm

Pooh, are you cooling off the roasted eggplant fully before adding mayo and seasonings? And do you drain the liquid off?

↑ Pooh

Fri, Aug 31 2012, 8:27 am

Mayo I put until it fully covers the eggplant. I also put garlic and salt

The draining and cooling process is when it gets dark cuz when I take it out of the oven it's white inside but when I cut to cool it gets dark

chefmommy

Fri, Aug 31 2012, 10:13 am

Obviuosly eggplnt should be good quality I usually bake eggplant covered individuaally in foil
Key is let it cool first really well
First I blend peeled eggplant with gaarlic then I put mayo blend only little

Don't make urself crazy its good any color

zaq

Fri, Aug 31 2012, 10:30 am

Funny--I think white chatzilim is most unappealing. I like a nice roasted-looking brown. IF I add mayo, which most of the time I don't, it's just a little and makes the dip only a little bit lighter. I have a strong suspicion that the white commercial dips are not so much eggplant with mayo as they are mayo with a little eggplant.

Mrs Bissli

Sat, Sep 01 2012, 9:15 pm

ITA zaq. Factory manufactured hatzilim doesn't properly broil aubergines. That's why it's white. What you need is almost smokey hint of properly broiled aubergine. If you do it, it always come out browinish greyish. If you want white aubergine dip you can boil it instead but IMHO the flavour would be far inferior and too waterly. BTW I drain off all liquid otherwise it develops bitter aftertaste. And make sure to salt aubergine before broiling to draw out bitterness.

bashinda

Sun, Sep 02 2012, 12:01 am

never salted it and never had bitterness. I broil at 450 (after poking it with fork and also putting a little water in the pan) and let it cool, peel it and process with garlic, vinegar mayo, s/p. Yum! And it's never white. White chatzileem doesn't sound right to me even.

chbin a mama

Sun, Sep 02 2012, 1:44 am

I roast the eggplant on the stovetop poked with fork,doublewrapped. It gives it a delicious Smokey taste, but cleanup can become messy

MiracleMama

Sun, Sep 02 2012, 1:56 am

I don't think white should be a goal. When I see chatzilim that is white, I assume it has more mayo than eggplant in it and don't even eat it.

sped

Sun, Sep 02 2012, 8:47 pm

chbin a mama wrote:

I roast the eggplant on the stovetop poked with fork,doublewrapped. It gives it a delicious Smokey taste, but cleanup can become messy

Try double wrapping, in two complete layers of foil.