Sweet Sour Eggplant Recipes

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.

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.

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.

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.

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.

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.

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.