There is nothing better than chatzilim with challah. Or sourdough.
Ever since I bought my first Fresh and Easy cookbook, this is the recipe that I would prepare again and again without fail. How funny is that? Even the obsessive baking of Everything But The Kitchen Sink Cookies came later on.
At that point, I didn’t know Leah Schapira at all. I was a young mom of four, oblivious that frying eggplant in oil on a weekly basis was probably not the best way to consume your veggies.
Later on, when I actually got to know Leah, I remember telling her how much I loved her chatzilim salad.
She replied, “It’s Chaya’s chatzilim, you should thank her instead!” So thank you, Chaya Rabinovitz. Or Leah for sharing it so more of us can enjoy.
This is the best thing you can prepare for a Friday night meal when you want to do something a bit extra. And what could be a more appropriate time than Shabbos Chanukah, when oil is encouraged?!
Your guest will love it.
You can prepare a batch and it will last you well over two weeks in the fridge, it’s that type of salad. It sits well. It might even get better with time. Not quite sure about that, it doesn’t last that long in our fridge!
And don’t skimp on the fresh garlic, it’s the key ingredient here.
Wash eggplants well
and slice into thin rounds.
Place eggplant slices in a large bowl and salt well.
Fry eggplant slices until brown/black, crunchy and thin like chips.
Meanwhile, combine vinegar, water, sugar and minced garlic in a bowl. Add fried eggplants
and mix well. The eggplant will fall apart as you mix.
Refrigerate until ready to use.
Chaya’s Chatzilim
Ingredients
- 2 large eggplants
- salt
- oil, for frying
- ⅔ cup vinegar, less 1 Tbsp
- ⅓ cup water
- ⅔ cup sugar, less 1 Tbsp
- 4 cloves garlic, minced
Instructions
- Wash eggplants well and slice into thin rounds, about ¼ inch thick. Place eggplant slices in a large bowl and salt well (about 3-4 tablespoons). Let them “sweat” a minimum of 20 minutes to overnight. This removes most of the bitter juices.
- Rinse the eggplant rounds very well and pat dry.
- I like to line them up on paper towels so that any excess water drains out, but you don't have to.
- Fry eggplant slices in a skillet with oil on a medium flame for 6-9 minutes on each side until brown/black, crunchy and thin like chips. This can take a while, don't rush the process.
- Meanwhile, combine vinegar, water, sugar and minced garlic in a bowl. Add fried eggplants and mix well. The eggplant will fall apart as you mix, don't worry about that. Refrigerate until ready to use.
FOR EXCLUSIVE CONTENT AND A PEEK BEHIND THE SCENES, MAKE SURE TO JOIN OUR WHATSAPP STATUS HERE. JOIN OUR WHATSAPP GROUP AND WE’LL LET YOU KNOW WHEN A NEW POST IS UP!
Can it be frozen?
Add sliced red peppers! It’s insanely good!
Omg was just going to write that. You slice them and place in the bowl that you drop the hot eggplant into and it softens them. Yum!!
It lasts forever in the fridge. You’re basically pickling them.
I made this for the first time this Shabbat and it was a huge hit! I so appreciate when you share new ways to make old favorites. It’s not Shabbat without some kind of eggplant on our table.
I do this sprayed with oil and broiled for a lighter version.
Ditto
I brown the eggplant in the Betty Crocker. Works every time
Thanks for sharing this recipe, it’s been a winner for many years now on our Shabbos table.
I fry these in the oven! It’s been a gamechanger after burning my arm too many times from the splattering oil! Place sliced eggplant in a 9×13 pan, generously pour oil over it, mix, cover and bake for a long while. Uncover at the end to crisp up. Drain excess oil before adding the marinade. You can do this in large batches and freeze in smaller containers. It freezes great for months.
Yum! this is a weekly staple at our home for Shabbos. My healthy alternative is to cube it, toss with oil and spices, and roast it in the oven until crispy. I serve it with techina and it’s the first dip to go! True oneg Shabbos
This sounds delicious. What can we sub for the vinegar? Thank you
I just made this eggplant recipe with some modifications. I sprayed the slices with evoo and oven ‘fried’ them on 3 baking sheets at 450° until they were brown/black on top and then I turned them over and sprayed them again with evoo and baked them longer. Be patient when baking them because there is nothing worse than undercooked eggplant. I sprayed them a little when they were done because they looked dryish (eggplant is a sponge that soaks up all the oil) and then I dropped them in the waiting marinade and mixed it up. I used 3 frozen garlic cubes and 1 frozen parsley cube in the marinade. The slices did fall apart which is good and they softened in the marinade. It is delicious and I’m sure they will be even more tasty after sitting in the fridge for a day or 2. My only complaint is that I used 3 large eggplants and the end result is approximately 3/4 of a quart size soup container. This will be gone in no time!
sounds like an awful lot of sugar for a vegetable recipe. How much can the sugar be reduced, if at all?
Can it be frozen?
I think this is a great recipe to add something new and exciting to my family’s Shabbat menu. I will definitely try it next time!