Chaya’s Chatzilim

🧂 Ingredients

1 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.
2 Rinse the eggplant rounds very well and pat dry.
3 I like to line them up on paper towels so that any excess water drains out, but
you don't have to.
4 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.
5 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.