SWEET AND SOUR EGGPLANT RECIPE BY TASTY
Here's what you need: eggplant, oil, cumin seed, garlic, onion, red pepper flakes, ketchup, vinegar, salt, water, fresh coriander, rice
Provided by Indrani Das
Categories Dinner
Yield 6 servings
Number Of Ingredients 12
Steps:
- Cut the eggplant into medium sized pieces.
- In a frying pan, put some oil and lightly fry the eggplant pieces. Remove them from the pan.
- Using the same fry pan, add some oil. Then, add the cumin seeds and chopped garlic. Fry for 15 seconds, then add the onion and red pepper flakes. Fry for 3 minutes. Add the eggplants and stir it. Add the ketchup and mix it well.
- Add the vinegar and mix it. Cover the pan and keep on low heat for 8 minutes. Take off the lid, then add the salt and a little bit of water (if necessary). Cook for 4 minutes without the lid.
- Sprinkle the coriander over and turn off the heat.
- Serve with plain rice or biriyani.
Nutrition Facts : Calories 287 calories, Carbohydrate 29 grams, Fat 18 grams, Fiber 6 grams, Protein 2 grams, Sugar 13 grams
CAPONATA "AGRODOLCE" (SWEET AND SOUR)
Provided by Food Network
Categories side-dish
Time 1h
Yield 10 to 12 servings
Number Of Ingredients 16
Steps:
- In a very hot pan, separately cook the vegetables over a medium-high flame with a bit of the olive oil. Cook the onions and the garlic together in the same pan in a little more oil. Set all cooked vegetables aside in a large bowl.
- Make the "agrodolce": Combine vinegar and sugar in a small saucepan and reduce by half over medium-high heat for 3 to 4 minutes.
- While vegetables are still warm, combine with the roasted peppers, olives, and capers. Pour the "agrodolce" vinegar over the vegetable mixture and toss to coat. Add salt and pepper to taste. Add the chopped herbs and marinara sauce and stir.
- Serve the caponata at room temperature.
SWEET & SOUR AUBERGINES
A great accompaniment to cooked pasta as a veggie main course
Provided by Mary Cadogan
Categories Buffet, Dinner, Lunch, Side dish, Snack, Supper, Vegetable
Time 1h
Number Of Ingredients 8
Steps:
- Heat oven to 190C/fan 170/gas 5. Toss the aubergines and onion in the oil in an ovenproof dish or roasting tin, and season. Roast for 20 mins until starting to tenderise and brown.
- Stir in the capers, olives, tomatoes, vinegar and sugar. Cook for a further 20 mins, stirring occasionally, until everything is soft. Serve warm or at room temperature.
Nutrition Facts : Calories 185 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein, Sodium 1.26 milligram of sodium
SWEET AND SOUR CHINESE EGGPLANT
I tried to duplicate our favorite Asian restaurant's Chinese eggplant dish.
Provided by Eirrehc Guadalupe
Time 45m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 250.7 calories, Carbohydrate 27.8 g, Cholesterol 0.2 mg, Fat 15.8 g, Fiber 11.8 g, Protein 4 g, SaturatedFat 1.3 g, Sodium 820.2 mg, Sugar 14.4 g
SWEET-AND-SOUR EGGPLANT
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
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 (AUBERGINE)
Make and share this Sweet & Sour Eggplant (Aubergine) recipe from Food.com.
Provided by Miss Annie
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cut the eggplants into cubes.
- Put them in a colander, sprinkle with salt, and let stand for 30 minutes.
- Rinse thoroughly under cold running water and drain well.
- Pat thoroughly dry with absorbent paper towels.
- Heat the oil in a large skillet and sauté the eggplant cubes, stirring constantly, for about 1-2 minutes.
- Stir in the garlic and onion and cook further 2-3 minutes.
- Stir in the tomatoes, mint, and stock, cover, and cook for 15-20 minutes, or until the vegetables are tender.
- Stir in the brown sugar, red wine vinegar, and chile flakes; season with salt and pepper to taste, and cook for 2-3 minutes.
- Garnish the eggplant with fresh mint sprigs and serve.
Nutrition Facts : Calories 315.7, Fat 21.3, SaturatedFat 3, Sodium 30.8, Carbohydrate 31.5, Fiber 12.6, Sugar 16.9, Protein 5.1
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GRILLED BABY EGGPLANT AGRODOLCE - EATINGWELL
From eatingwell.com
5/5 (1)Total Time 35 minsAuthor Julia ClancyCalories 192 per serving
- Preheat grill to medium-high. Brush eggplant with 2 tablespoons oil and sprinkle with 1/4 teaspoon salt.
- Combine the remaining 2 tablespoons oil and 1/2 teaspoon salt, vinegar, honey, raisins, garlic and crushed red pepper in a small saucepan. Bring to a boil over high heat, then reduce to a gentle simmer. Cook, stirring occasionally, until reduced to 1/2 cup, 10 to 12 minutes. Remove from heat, discard the garlic and cover.
- Grill the eggplant, turning once, until softened and lightly charred, 6 to 10 minutes. Transfer to a large bowl. Drizzle the agrodolce over the eggplant and toss to coat. Sprinkle with mint.
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- In a colander set in a large bowl, toss the eggplant with 1 tablespoon of salt. Let drain for 45 minutes, tossing occasionally. Spread the eggplant on a paper towel-lined baking sheet and blot dry.
- Meanwhile, bring a medium pot of water to a boil and fill a medium bowl with ice water. Add the celery to the pot and blanch for 30 seconds, then drain and plunge immediately into the ice water. Let chill for 5 minutes, then drain and pat dry.
- In a large saucepan, heat 3 tablespoons of the oil. Add the garlic and basil and cook over moderately high heat, stirring, until fragrant, about 1 minute. Add the crushed tomatoes and bring to a simmer. Reduce the heat, cover and simmer for 30 minutes, stirring occasionally. Uncover and cook until slightly reduced, about 10 minutes longer. Remove from the heat and season with salt.
- In a large skillet, heat 1/4 cup of the oil. Add the eggplant and cook over moderately high heat, stirring occasionally, until golden and tender, about 12 minutes. Transfer to a bowl.
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