Salatim is Israeli cuisine's answer to tapas or antepasta. You serve a selection of Middle-Eastern dips and small salads with pita and olives for an interesting hors d'ouvres. Add some stuffed vine leaves, a big salad and some cheese et voila - lunch for a summer's day.
The next most popular ingredient for salatim is aubergine:
Salat Aubergine (also known as Baba Ganoush)
salt and pepper
Prick an aubergine and place it in a hot oven until the peel is crisp and cracked. Cut it in half and scoop out the flesh into a sieve. When it is drained put all the ingredients into a food processor and mix to a loose paste. NB: start with small amounts of the seasonings and add to taste.
A variation is to mix the aubergine with mayonaise instead of lemon juice - for a creamier salat.