This incredibly delicious salad/dip is an excellent accompaniment to challah for Shabbos or any special meal. This will get you loads of compliments!
2 eggplants (aubergines)
- oil, for frying in a pot, an inch or two deep
2 garlic cloves, minced or crushed
- red pepper, sliced (optional)
⅓ cup sugar
⅓ cup vinegar
⅓ cup water
Wash eggplants and cut off the ends.
Dice into small cubes (about 1/2 inch square).
Put in colander and sprinkle salt over the eggplant to let it sweat.
Wait a minimum of half an hour to let the eggplant sweat.
Fry in a pot filled with an inch or two of oil, until the eggplant is golden/dark brown in color. You should try to stir or mix them so that they cook on all sides.
Remove from the oil and drain.
Mix with the remaining ingredients and let the ingredients marinate together for a few hours.