Sweet Sour Aubergines Recipes

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SWEET AND SOUR EGGPLANT (AUBERGINE) ( AGRODOLCE)



Sweet and Sour Eggplant (Aubergine) ( Agrodolce) image

Make and share this Sweet and Sour Eggplant (Aubergine) ( Agrodolce) recipe from Food.com.

Provided by Mercy

Categories     Fruit

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

1 1/4 lbs eggplants, cut into 3/4 inch cubes
kosher salt
4 tablespoons olive oil
3 celery ribs, cut into 1/4 inch strips
1 red pepper, cut into 1/2 inch dice
1/2 red onion, peeled and cut into 1/2 inch dice
2 tablespoons capers
2 tablespoons pine nuts, toasted
1/2 cup white wine vinegar
3 1/2 tablespoons sugar
salt and pepper, to taste

Steps:

  • In a colander over a bowl, combine the eggplant with enough kosher salt to coat evenly.
  • Let the eggplant sit for 30 minutes then rinse in cold water and wring out any excess moisture with your hands; pat dry.
  • Heat 3 tablespoons of olive oil in a medium saucepan over high heat.
  • Add the eggplant and brown on all sides; remove from the heat and drain on paper towels.
  • Add the remaining olive oil to the pot and then add the celery, red pepper and red onion.
  • Sauté for several minutes, allowing the vegetables to soften and brown a little.
  • Add the eggplant, capers, pine nuts, white wine vinegar, sugar and salt and pepper.
  • Bring to a boil, reduce to a simmer, and cook, partially covered, for 10 minutes until the vegetables have cooked through and the liquid reduced.

SWEET-AND-SOUR EGGPLANT



Sweet-and-Sour Eggplant image

Categories     Garlic     Olive     Pepper     Tomato     Vegetable     Appetizer     Fry     Cocktail Party     Eggplant     Capers     Gourmet     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 1 quart, or 10 servings (as part of antipasti)

Number Of Ingredients 18

2 lb eggplant (preferably small but not Asian)
2 tablespoons plus 1 teaspoon coarse sea salt (preferably Sicilian)
2 1/4 to 2 1/2 cups olive oil
11 garlic cloves (from 2 heads), chopped
2 tablespoons tomato paste (preferably from a tube)
1 (28-oz) can whole Italian tomatoes, finely chopped and juice reserved
5 celery ribs, cut into 1/2-inch pieces
1 large onion, chopped
1 large red or yellow bell pepper, cut into 1/2-inch pieces
1 cup large green Sicilian olives (6 oz), pitted and cut into 1/4-inch pieces
1/4 cup drained bottled capers, rinsed
1/3 cup red-wine vinegar
1/4 cup sugar
1/2 teaspoon black pepper
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh basil
Special Equipment
a deep-fat thermometer

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.

MINTY SWEET AND SOUR EGGPLANT (AUBERGINE)



Minty Sweet and Sour Eggplant (Aubergine) image

An absolutely delightful canape or side dish with lamb or grilled fish from Madhur Jaffrey. It's easiest done with long, skinny Japanese eggplant, but it works equally as well with standard Italian eggplant, cut into half-circles. You can slice and broil the eggplant in advance and do the final touches just before you're ready to serve.

Provided by Chef Kate

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

2 1/2 lbs eggplants
6 -8 tablespoons peanut oil or 6 -8 tablespoons canola oil
1 -2 teaspoon kosher salt
fresh ground pepper
1 teaspoon cumin seed
3 tablespoons lemon juice, fresh
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 tablespoons sugar
1 tablespoon mint, fresh, very finely minced

Steps:

  • Preheat the broiler and position the rack on the top level.
  • Line a baking sheet with foil and brush the foil with oil.
  • If using Japanese eggplants, slice on the diagonal 1/3 inch thick.
  • If using Italian eggplants, slice in half lengthwise, and then cut slices 1/3 inch thick.
  • Lay as many as will fit on the baking sheet and brush with oil and sprinkle with salt and pepper.
  • Broil until lightly browned.
  • Turn and repeat.
  • If you have more slices than will fit on one baking sheet, repeat the process until all slices have been browned.
  • Turn off broiler and pre-heat oven to 350°F.
  • Toast the cumin seeds in a small saute pan until they darken and give off an aroma.
  • Cool the seeds and place in a bowl with the rest of the seasoning ingredients.
  • Lay the eggplant slices in a baking dish in slightly over-lapping rows or concentric circles. Dribble or brush over each row the seasoning mixture until all slices are used.
  • Cover with foil and bake for 20 minutes. (Result is a lovely casserole/gratin of eggplant to serve as a side.
  • In the alternative, place slices on baking sheet, brush with seasoning mixture and bake till mixture is absorbed. (Result is a canape which can be served on its own).
  • Beware--the aroma is so good you will be tempted to pick one up and eat it to the despair of your fingertips and tongue.
  • As a canape or a side, the eggplant can be served hot or at room temperature.

Nutrition Facts : Calories 184.9, Fat 14, SaturatedFat 2.4, Sodium 489.2, Carbohydrate 15.9, Fiber 6.6, Sugar 8.8, Protein 2

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