Sweet And Sour Eggplant Recipes

SWEET AND SOUR EGGPLANT, TOMATOES AND CHICKPEAS

Steps:

• Preheat the oven to 450 degrees. Line a baking sheet with foil, and oil it with olive oil. Lay the eggplant slices on top. Salt lightly and brush with olive oil. Place in the oven for 20 minutes until the eggplant is lightly browned and soft to the touch (the surface will be dry). Remove from the heat, and fold over the foil to make a packet around the eggplant slices. Allow them to soften and steam inside the foil for 15 minutes while you proceed with Step 2.
• Heat 2 tablespoons of the olive oil over medium heat in a large, heavy lidded casserole or skillet. Add the garlic. Cook just until fragrant, about 30 seconds. Stir in the tomatoes, salt to taste, sugar and pepper. Bring to a simmer, and simmer uncovered over medium heat for 10 to 15 minutes, stirring often, until the tomatoes have cooked down and smell very fragrant.
• Add the eggplant, molasses and chickpeas. Cover and simmer for another 20 to 30 minutes, stirring from time to time. The mixture should be thick and the eggplant should be very tender, melting into the mixture. Taste and adjust seasoning. Sprinkle on the parsley and/or mint, and serve. Alternately, allow to cool and serve warm or at room temperature.

SWEET AND SOUR EGGPLANT WITH GARLIC CHIPS

Steps:

• Set a small sieve over a heatproof bowl. Combine garlic and oil in a medium skillet and heat over medium-low. Cook garlic until light golden brown and crisp and the bubbles have subsided, 3 to 4 minutes, then quickly strain the garlic chips into the sieve set over the bowl. Transfer the garlic chips to a paper towel-lined plate, season with kosher salt and set aside. Transfer the garlic oil back to the skillet.
• Heat the garlic oil over medium-high. Add the eggplant in batches, adding more as they shrink in size and space permits, and cook, stirring occasionally, until cut sides of eggplant are golden-brown and skins are slightly wrinkled, 6 to 8 minutes.
• Add the soy sauce, sugar, vinegar and red-pepper flakes and reduce the heat to medium-low. Simmer, tossing the eggplant to coat, until sauce thickens, 1 to 2 minutes. Serve topped with fresh herbs and garlic chips.

HOT AND SOUR CHINESE EGGPLANT

Steps:

• Place the eggplant cubes into a large bowl, and sprinkle with salt. Fill with enough water to cover, and let stand for 30 minutes. Rinse well, and drain on paper towels.
• In a small bowl, stir together the soy sauce, red wine vinegar, sugar, chile pepper, cornstarch and chili oil. Set the sauce aside.
• Heat the vegetable oil in a large skillet or wok over medium-high heat. Fry the eggplant until it is tender and begins to brown, 5 to 10 minutes. Pour in the sauce, and cook and stir until the sauce is thick and the eggplant is evenly coated. Serve immediately.

SWEET AND SOUR EGGPLANT

Steps:

• Place the cubed eggplant in a single layer on a cutting board or a bed of paper towels. Sprinkle the eggplant with salt and let stand.
• After about 30 minutes, water droplets will form on the surface of the eggplant.
• Rinse salt from the eggplant thoroughly and pat dry.
• Seed the bell pepper, then cut it into long thin slices. Cut the slices in half.
• In a small mixing bowl, whisk together soy sauce, rice wine vinegar, brown sugar, garlic, and cayenne pepper. Reserve.
• In a small bowl, mix together cornstarch with 1 tbsp water till dissolved.
• Pour cornstarch liquid into reserved sauce, whisk till well combined.
• Heat oil in a skillet or wok over medium high till hot (not smoking). Add eggplant cubes and sauté till the edges begin to brown, 4-5 minutes.
• Add the red pepper slices and continue to sauté for 3-4 more minutes till the pepper slices are tender-crisp.
• Reduce heat to medium. Pour the reserved sauce over the top of the eggplant and peppers. Stir the sauce with the vegetables till they are evenly coated. Continue to stir till the sauce thickens, about 2 minutes.
• Pour over rice, if serving as an entrée. Sprinkle sesame seeds over the top of the eggplant and peppers. Serve.

SWEET-AND-SOUR EGGPLANT

Steps:

• Cut eggplant into 1/2-inch cubes and transfer to a colander. Toss with 2 tablespoons sea salt. Let drain 1 hour.
• While eggplant drains, heat 2 tablespoons oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then sauté three fourths of garlic, stirring, until golden, about 1 minute. Add tomato paste and cook, stirring, 1 minute. Add tomatoes with their juice, then reduce heat and simmer, uncovered, stirring occasionally, until thickened, 20 to 25 minutes.
• Bring 3 cups salted water to a boil in a 1- to 1 1/2-quart saucepan, then cook celery until tender, 5 to 7 minutes. Drain in a colander and rinse under cold water to stop cooking.
• Gently squeeze eggplant to remove excess moisture and pat dry. Heat 1/4 inch oil (about 2 cups) in a 12-inch heavy skillet over moderately high heat until it registers 360°F on thermometer, then fry eggplant in 4 batches, stirring and turning constantly with a slotted spoon, until browned and tender, 3 to 5 minutes per batch. (Return oil to 360°F between batches.) Transfer to paper towels.
• Pour off all but 2 tablespoons oil from skillet, then reduce heat to moderate and cook onion, bell pepper, and remaining garlic, stirring occasionally, until golden, about 10 minutes. Add tomato sauce, eggplant, celery, olives, capers, vinegar, sugar, pepper, and remaining teaspoon sea salt and simmer, uncovered, stirring occasionally, 15 minutes. Cool to room temperature, uncovered, then chill, covered, at least 8 hours.
• Just before serving, stir in parsley and basil. Serve cold or at room temperature.

SWEET & SOUR EGGPLANT

Steps:

• In a saucepan, combine the water and sugar and stir over high heat until the sugar dissolves.
• Cook without stirring until a light amber caramel forms, about 2 minutes.
• Off the heat, add the vinegar.
• Cook the caramel over very low heat just until it softens, about 1 minute.
• Add the tomatoes, garlic and 1/4 cup of the oil and season with salt and white pepper.
• Simmer over moderately low heat until thickened, about 30 minutes.
• Meanwhile, preheat the oven to 400°F
• Brush a large rimmed baking sheet with 2 tablespoons of the oil.
• Arrange the eggplant on the sheet and brush with the remaining 2 tablespoons of oil; season with salt and white pepper.
• Roast the eggplant for 10 minutes, then flip and roast for 10 minutes longer, until tender and lightly golden.
• Arrange the eggplant slices in an 8x11-inch baking dish in slightly overlapping rows.
• Spoon two-thirds of the tomato sauce on top and bake for 20 minutes, until bubbling and browned around the edges.
• Sprinkle the cheese and mint on top and serve warm or at room temperature, passing the remaining sauce on the side.
• *WINE: Try Cusumano's plush, fruity 2005.

SWEET AND SOUR CHINESE EGGPLANT

Steps:

• Place eggplant cubes in a large bowl and sprinkle with salt. Fill bowl with enough water to cover and let stand for at least 30 minutes. Drain and rinse well.
• Stir sugar, soy sauce, hoisin, vinegar, chile oil, pepper flakes, and garlic salt together in a small bowl.
• Heat canola oil in a large skillet over medium-high heat. Fry eggplant in the hot oil until tender and beginning to brown, 5 to 10 minutes. Pour in the sauce; cook and stir until sauce is thick and eggplant is evenly coated. Serve immediately.

KHATTA MEETHA BAINGAN (SWEET AND SOUR EGGPLANT CURRY)

Steps:

• Trim the stems of the eggplants very slightly at the tip and then slit the eggplants into quarters in such that you don't go all the way up to the stem. Leave a bit uncut as this holds the quarters together.
• Heat the cooking oil in a pan and add the curry leaves, mustard and cumin seeds . When they stop spluttering, add the grated ginger and finely minced garlic and sauté for a minute.
• Now add the dried chiles and sauté for another minute or two.
• Add the coriander, turmeric and red chili powders, vinegar, tomatoes, tomato ketchup and stir to mix everything together well. Sauté for a minute.
• Now add the trimmed and slit eggplants, sprinkle with salt to taste and cook till the eggplants are tender.
• When done, turn off the heat and garnish the dish with the chopped coriander leaves.
• Serve with freshly made, hot chapatis (Indian flatbread) or ​ parathas (pan-fried Indian flatbread).

SWEET AND SOUR EGGPLANT, TOMATOES, AND CHICKPEAS

Steps:

• 1. Preheat the oven to 450 degrees. Line a baking sheet with foil, and oil it with olive oil. Lay the eggplant slices on top. Salt lightly and brush with olive oil. Place in the oven for 20 minutes until the eggplant is lightly browned and soft to the touch (the surface will be dry). Remove from the heat, and fold over the foil to make a packet around the eggplant slices. Allow them to soften and steam inside the foil for 15 minutes while you proceed with Step 2. 2. Heat 2 tablespoons of the olive oil over medium heat in a large, heavy lidded casserole or skillet. Add the garlic. Cook just until fragrant, about 30 seconds. Stir in the tomatoes, salt to taste, sugar and pepper. Bring to a simmer, and simmer uncovered over medium heat for 10 to 15 minutes, stirring often, until the tomatoes have cooked down and smell very fragrant. 3. Add the eggplant, molasses and chickpeas. Cover and simmer for another 20 to 30 minutes, stirring from time to time. The mixture should be thick and the eggplant should be very tender, melting into the mixture. Taste and adjust seasoning. Sprinkle on the parsley and/or mint, and serve. Alternately, allow to cool and serve warm or at room temperature. Yield: Serves four to six. Nutritional information per serving (four servings): 272 calories; 1 gram saturated fat; 2 grams polyunsaturated fat; 8 grams monounsaturated fat; 0 milligrams cholesterol; 37 grams carbohydrates; 10 grams dietary fiber; 273 milligrams sodium (does not include salt to taste); 8 grams protein Nutritional information per serving (six servings): 181 calories; 1 gram saturated fat; 1 gram polyunsaturated fat; 5 grams monounsaturated fat; 0 milligrams cholesterol; 25 grams carbohydrates; 7 grams dietary fiber; 182 milligrams sodium (does not include salt to taste); 5 grams protein