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Parve
Easy
6 Servings
Allergens 
No Allergens specified
40 Minutes
Diets
No Diets specified
Submitted by Chanala Hoffman
We first moved to Israel and right away we got into the dips scene. There is one particular dips store, “the Gerrer guy” that our extended family bought from who has the best dips. After a couple of weeks of indulging, we realized it was getting pretty expensive…so I decided to learn how to make his dips all on my own! I found a basic marinated eggplant recipe and upgraded it to make it my own. Now people come for Shabbos and I always get asked for the recipe…I’m thinking of opening my own version of the “Gerrer guy’s” store!
3-4 eggplants (preferably smaller, as they taste better)
Half a head of garlic (1-2 cloves per batch)
a pinch of salt (per batch)
3 tablespoons vinegar
2 tablespoons sugar
2 tablespoons sweet chili sauce (I use Osem but others have worked well when I ran out)
oil, for frying
Wash the eggplants and cut off the ends.
Cube the eggplants to small chunks, about 1/2 an inch (it’s not an exact science, don’t worry).
Set 1-2 inches of oil to heat up on a medium high flame.
Peel and slice the garlic so that you have it when you need it.
In small batches, so it doesn’t crowd the pan and get soggy, fry the eggplant.
When the eggplant is almost fully golden, add some slices of garlic to the pan to fry along with it. You don’t want the garlic to burn, so add only towards the end and at that point keep an eye on it.
Remove the eggplant from the pan with a slotted spoon so as not to get all the oil and add it to a bowl. Sprinkle with salt.
Finish off frying and then add the rest of the ingredients. I like to add the sugar first so that it melts into the warm eggplant and then make sure everything is mixed well. If you want, you can add extra of the marinade as it only makes things better.
Pour into a covered container and enjoy! We use it on everything from burgers to our challah on Shabbos.
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