Sweet Sour Eggplant Recipes

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SWEET & SOUR EGGPLANT



Sweet & Sour Eggplant image

Recipe by Frank Castronovo and Frank Falcinelli, From 12 Italian Classics You Need to Try Now. This recipe was calling me to try it but haven't as yet. However, it sounds delicious! Castronovo and Falcinelli insist that Sicilians outdo everyone in Italy when it comes to eggplant dishes. This sweet & sour variation was a recent discovery "The distinctive flavor is just killer." Food & Wine Magazine.

Provided by Manami

Categories     European

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 12

2 tablespoons water
2 tablespoons sugar
2 tablespoons red wine vinegar
28 ounces peeled Italian tomatoes, crushed
2 garlic cloves, thinly sliced
1/2 cup extra virgin olive oil
salt
fresh ground white pepper
crushed red pepper flakes (for that extra zing)
2 large eggplants, sliced crosswise 3/4 inch thick (about 1 1/4 pounds each)
1/2 cup shredded ricotta salata
2 tablespoons chopped mint

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.

Nutrition Facts : Calories 245.4, Fat 18.6, SaturatedFat 2.6, Sodium 11.5, Carbohydrate 20.3, Fiber 8, Sugar 12, Protein 3.1

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.

SWEET AND SOUR EGGPLANT WITH GARLIC CHIPS



Sweet and Sour Eggplant With Garlic Chips image

This vibrant eggplant dish relies heavily on simple pantry staples, but gets its complex flavor from the clever use of garlic: First, you make garlic chips, then you fry eggplant in the remaining garlic-infused oil. Since garlic chips can burn easily, the key here is to combine the garlic and oil in an unheated pan for even cooking. As the oil heats up, the garlic will sizzle rapidly as the moisture cooks off. When it slows down, the garlic slices should be crisp. Be sure to remove the chips just as they begin to turn golden, as they will continue to cook after being removed from the oil. The rest is easy: Sauté the eggplant, create a quick soy sauce glaze, sprinkle with herbs and garlic chips, and serve.

Provided by Sue Li

Categories     dinner, easy, quick, weeknight, one pot, vegetables, main course, side dish

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 10

4 cloves garlic, very thinly sliced
1/4 cup sunflower oil or other neutral oil
Kosher salt
3 medium Japanese eggplants (about 1 pound total), quartered lengthwise then cut into 2-inch pieces
3 tablespoons low-sodium soy sauce
2 tablespoons light brown sugar
1 tablespoon rice wine vinegar
1/2 to 1 teaspoon red-pepper flakes
1/2 cup fresh cilantro, roughly chopped
1/4 cup fresh basil leaves, roughly chopped

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.

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

SWEET N SOUR EGGPLANT



Sweet N Sour Eggplant image

This is a sauce based eggplant side dish which is spicy sweet and also sour! This goes well with any bread and or rice.

Provided by udita

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

8 baby eggplants
1 teaspoon salt
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
2 tablespoons oil
1 teaspoon fenugreek seeds
1 teaspoon coriander seed
3 whole red chilies
1 small onion, chopped
1 tablespoon ginger, grated
1 teaspoon chili powder
1/2 teaspoon turmeric powder
1 tablespoon tamarind paste
1 teaspoon salt (to taste)
1 tablespoon sugar
2 large tomatoes, pureed

Steps:

  • slit lengthwise the eggplants but not cutting it through, stop right at the cap.
  • mix ingredients 2,3 and 4 (salt, chilli powder, and turmeric powder) apply this mixture to the insides of the eggplants and keep them aside.
  • Meanwhile in a heavy bottomed pan or wok heat the oil and temper with the fenugreek seeds coriander seeds and red chillies. Stir for half a minute and then add the chopped onion and sauté till they turn pink.
  • Add the grated ginger and continue stirring for about half a minute before adding the salt, chilli and turmeric powders.
  • Keep stirring the mixture for a few seconds and add the tomato puree and keep stirring till oil seperates.
  • Add the eggplants and the tamarind paste. Stir and add a cup of water and cover it and let it simmer till the eggplants are mushy and the sauce is not runny anymore.
  • Add the sugar, and adjust the seasonings before turning off the heat.
  • Serve with bread or rice.

Nutrition Facts : Calories 391.1, Fat 9.7, SaturatedFat 1.4, Sodium 1217, Carbohydrate 77.7, Fiber 40.4, Sugar 35.1, Protein 13.4

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