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.
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