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.
