Eggplant Dip


This recipe came via Amanda Kaufman at whose home I enjoyed it, via Mishpacha magazine. I have made one crucial addition.
2 large eggplants, thinly sliced
2/3 cup vinegar
1/3 cup water
2/3 cup sugar
2 teaspoons minced garlic
oil for frying

Wash the eggplants well and slice thin. Place slices in a large bowl and salt well. Let them sweat a minimum of 20 minutes to overnight (removes most of the bitter juices). Wash well and pat dry.
Fry eggplant slices on medium flame on both sides for 6-9 minutes until the slices are brown/black. (At this point they will resemble dark brown potato chips). Drain VERY well on paper towels; otherwise there will be too much oil.
Mix well with remaining ingredients. The eggplant will fall apart as you mix – use a fork to help you. Refrigerate.

2 thoughts on “Eggplant Dip

  1. For heart healthy version – you do NOT HAVE TO FRY – just place the eggplant slices [after salting and “sweating”] on brown paper or baking sheets and place in the oven until nicely browned, then turn over and do the other side. You can avoid all that extra oil and mess for the frying.

    added a correction!!!

  2. My husband loves this eggplant dip. We call it Chaztilim since it taste like the isreali dish.
    I can’t wait to try it without frying!

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