Sweet And Sour Eggplant Aubergine Agrodolce Recipes

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:

• 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.

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:

• 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.

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:

• 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.

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.