Sweet And Sour Eggplant With Garlic Chips Recipes

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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.

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 CHINESE EGGPLANT



Sweet and Sour Chinese Eggplant image

I tried to duplicate our favorite Asian restaurant's Chinese eggplant dish.

Provided by Eirrehc Guadalupe

Time 45m

Yield 4

Number Of Ingredients 10

2 large Chinese eggplant, chopped
½ teaspoon salt
1 ½ tablespoons white sugar
1 ½ tablespoons low-sodium soy sauce
1 ½ tablespoons hoisin sauce
1 tablespoon red wine vinegar
1 teaspoon chile oil
½ teaspoon red pepper flakes
½ teaspoon garlic salt
¼ cup canola oil

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



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, TOMATOES AND CHICKPEAS



Sweet and Sour Eggplant, Tomatoes and Chickpeas image

This Lebanese dish is all about summer. Pomegranate molasses makes it both sweet and sour; you can find it in Middle Eastern markets. Serve the dish as a starter, a side or a main dish with grains.

Provided by Martha Rose Shulman

Categories     dinner, weekday, appetizer

Time 1h15m

Yield Serves four to six

Number Of Ingredients 10

1 large eggplant 1 1/4 to 1 1/2 pounds, halved lengthwise then cut in 1/2-inch slices
Salt to taste
3 to 4 tablespoons extra virgin olive oil, as needed
2 large garlic cloves, minced
1 1/2 pounds tomatoes, grated or peeled, seeded and chopped
1 teaspoon sugar
Freshly ground pepper
2 tablespoons pomegranate molasses
1 can chickpeas, drained and rinsed
2 to 3 tablespoons chopped flat-leaf parsley, or a combination of mint and parsley

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.

Nutrition Facts : @context http, Calories 246, UnsaturatedFat 8 grams, Carbohydrate 34 grams, Fat 10 grams, Fiber 10 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 748 milligrams, Sugar 16 grams

SWEET AND SOUR EGGPLANT RECIPE BY TASTY



Sweet And Sour Eggplant Recipe by Tasty image

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

2 medium eggplant
½ cup oil, divided
1 tablespoon cumin seed
2 tablespoons garlic, chopped
1 ½ cups onion, chopped
2 tablespoons red pepper flakes
1 cup ketchup
1 cup vinegar
1 tablespoon salt
water, as needed
⅓ cup fresh coriander
rice, for serving

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

EGGPLANT CHIPS



Eggplant Chips image

Makes crunchy eggplant chips, perfect for a tasty nutritious snack.

Provided by Michele O'Sullivan

Categories     Appetizers and Snacks     Snacks     Snack Chip Recipes

Time 40m

Yield 4

Number Of Ingredients 8

1 eggplant, sliced into strips
½ cup soft bread crumbs
⅛ cup grated Romano cheese
1 clove garlic, chopped
2 sprigs fresh parsley, chopped
½ teaspoon dried oregano
salt and pepper to taste
2 tablespoons vegetable oil

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Cut eggplant strips in half again, lengthwise. Lay strips on a baking sheet.
  • In a small bowl combine bread crumbs, Romano cheese, garlic, parsley, oregano, salt and pepper. Sprinkle over eggplant strips and drizzle with oil.
  • Bake in preheated oven for 25 minutes, or until crispy.

Nutrition Facts : Calories 168.5 calories, Carbohydrate 19 g, Cholesterol 3.9 mg, Fat 8.9 g, Fiber 4.4 g, Protein 4.8 g, SaturatedFat 1.9 g, Sodium 155.3 mg, Sugar 5.4 g

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