SWEET AND SOUR EGGPLANT
A simple Chinese-inspired recipe: Sweet and Sour Eggplant with red peppers. Vegan, healthy, gluten free, dairy free, kosher, pareve.
Provided by Tori Avey
Categories Main Course
Time 50m
Number Of Ingredients 12
Steps:
- Place the cubed eggplant in a single layer on a cutting board or a bed of paper towels. Sprinkle the eggplant with salt and let stand.
- After about 30 minutes, water droplets will form on the surface of the eggplant.
- Rinse salt from the eggplant thoroughly and pat dry.
- Seed the bell pepper, then cut it into long thin slices. Cut the slices in half.
- In a small mixing bowl, whisk together soy sauce, rice wine vinegar, brown sugar, garlic, and cayenne pepper. Reserve.
- In a small bowl, mix together cornstarch with 1 tbsp water till dissolved.
- Pour cornstarch liquid into reserved sauce, whisk till well combined.
- Heat oil in a skillet or wok over medium high till hot (not smoking). Add eggplant cubes and sauté till the edges begin to brown, 4-5 minutes.
- Add the red pepper slices and continue to sauté for 3-4 more minutes till the pepper slices are tender-crisp.
- Reduce heat to medium. Pour the reserved sauce over the top of the eggplant and peppers. Stir the sauce with the vegetables till they are evenly coated. Continue to stir till the sauce thickens, about 2 minutes.
- Pour over rice, if serving as an entrée. Sprinkle sesame seeds over the top of the eggplant and peppers. Serve.
Nutrition Facts : Calories 280 kcal, Carbohydrate 39 g, Protein 5 g, Fat 11 g, SaturatedFat 1 g, Sodium 760 mg, Fiber 4 g, Sugar 11 g, ServingSize 1 serving
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 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 WITH GARLIC CHIPS
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
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
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
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
HOT AND SOUR CHINESE EGGPLANT
Eggplant is sauteed, then coated in a spicy sweet sauce. It is simple and delicious! I'm sure you'll enjoy this!
Provided by Bonnie
Categories Side Dish Vegetables Eggplant
Time 35m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 153.4 calories, Carbohydrate 21.1 g, Fat 7.8 g, Fiber 9.5 g, Protein 3.4 g, SaturatedFat 1.2 g, Sodium 1507.3 mg, Sugar 10.2 g
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
SWEET-AND-SOUR VENETIAN EGGPLANT
Provided by Molly O'Neill
Categories weekday, appetizer, side dish
Time 1h30m
Yield Six to eight servings
Number Of Ingredients 12
Steps:
- Slice the eggplants into -inch-wide slabs lengthwise, and then across into 1-inch-long strips. Salt each piece and set aside for 1 hour. Brush off the salt, drain and pat dry.
- Warm 2 tablespoons of the oil in a large nonstick skillet. When very hot, add i of the eggplant slices and brown on each side. Drain and set aside. Repeat with the remaining eggplant, using 2 tablespoons of oil for each batch.
- Add 2 tablespoons of oil to the pan. Heat and add the onions. Cook over medium heat, stirring frequently, until the onions are very soft. Add the sugar, raisins and orange zest. Stir to combine. Add the vinegars and wine. Toss and cook until soupy, remove from heat and stir in the pine nuts.
- Place i of the eggplant in a layer on the bottom of a large loaf pan. Arrange 5 of the anchovy strips on top of the eggplant, then smooth i of the onion and raisin mixture over this. Repeat until all the ingredients have been used. Fold wax paper over the eggplant and weight it well for 3 days in the refrigerator. Drain. Slide the mixture into a serving bowl and serve.
Nutrition Facts : @context http, Calories 295, UnsaturatedFat 17 grams, Carbohydrate 22 grams, Fat 21 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 726 milligrams, Sugar 14 grams
MINTY SWEET AND SOUR EGGPLANT (AUBERGINE)
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
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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SWEET-AND-SOUR EGGPLANT RECIPE - FOOD AND WINE
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- 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°. 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 8-by-11-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.
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