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 LENTIL DHAL WITH GRILLED AUBERGINE
Spice up supper with this superhealthy recipe that's high in fibre, packed with iron and counts as 4 of your 5-a-day - it's cheap too!
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 35m
Number Of Ingredients 10
Steps:
- Cover the lentils, turmeric and tamarind paste with 500ml water. Add some salt and boil for 15 mins or until very soft. Skim off any foam that forms on the top. Meanwhile, heat 1 tbsp of the oil and cook the onion, garlic and ginger until golden, about 5 mins.
- Add the curry powder and cook for a further 2 mins. Pour in the lentil mixture and cook for another 10 mins.
- Meanwhile, heat a griddle pan until very hot. Rub the remaining oil over the aubergine slices and season. Cook for 2-3 mins each side until cooked through and charred. Eat with basmati rice, lime or mango chutney and a sprinkling of coriander, if you like.
Nutrition Facts : Calories 325 calories, Fat 13 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 15 grams protein, Sodium 0.72 milligram of sodium
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
HOT & SOUR AUBERGINE
This Chinese favourite is made vegetarian with velvety-soft aubergines and given a pleasingly sharp tang with black vinegar
Provided by Jennifer Joyce
Categories Dinner, Lunch, Main course, Supper
Time 20m
Number Of Ingredients 12
Steps:
- Put the aubergine in a bowl of lightly salted water and stand for 30 mins to soften. Drain and pat dry. Blanch the green beans in boiling water for 1 min then drain, rinse in cold water and drain again.
- To make the sauce, combine all the ingredients in a small bowl and set aside.
- Heat the oil in a large frying pan or wok over medium-high heat. When hot, cook the aubergine pieces until nicely browned on all sides - don't turn them too early, let them get a nice colour first. When they start to brown, add the onion and chilli, and keep stir-frying for 4 mins or until soft.
- Add the sauce and green beans, cover with a lid, lower the heat and simmer for 2 mins or until the aubergine is soft. Serve with rice.
Nutrition Facts : Calories 301 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 28 grams sugar, Fiber 13 grams fiber, Protein 6 grams protein, Sodium 2.8 milligram of sodium
HOT & SOUR AUBERGINES
Skip the meat and try out a saucy vegetarian stir-fry with soy and vinegar sauce, fresh coriander and spicy chilli
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 35m
Number Of Ingredients 10
Steps:
- In a small bowl, mix together the sauce ingredients. Heat a large frying pan and pour in 1 tbsp of the oil. Season the aubergine and brown on all sides until soft (you may need to add another 1 tbsp oil as they cook) - this will take about 15 mins. Set aside.
- Pour the remaining oil into a wok. Add the onion and garlic, and stir-fry for 3-4 mins on a low heat until the onion is soft and the garlic golden. Add the aubergine and pour the sauce over. Stir together, turn the heat down to low and cover with a lid for 2 mins. Take the lid off and stir-fry again for 1 min more. Serve with chilli slices and coriander sprinkled over.
Nutrition Facts : Calories 298 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 23 grams sugar, Fiber 7 grams fiber, Protein 5 grams protein, Sodium 1.8 milligram of sodium
More about "sweet sour aubergines recipes"
SRI LANKAN-STYLE SWEET & SOUR AUBERGINE - WAITROSE
From waitrose.com
FROM BAKED BABY AUBERGINES TO SWEET-SOUR PEPPERS: …
From theguardian.com
SESAME SWEET AND SOUR AUBERGINE RECIPE - THE GUARDIAN
From theguardian.com
HOT AND SOUR AUBERGINE WITH STICKY RICE RECIPE | OLIVEMAGAZINE
From olivemagazine.com
FRIED AUBERGINES WITH SWEET AND SOUR SAUCE - YUMMYTEMPLE
From yummytemple.com
SWEET AND SOUR AUBERGINE WITH YOGURT AND CHILLI RAISINS RECIPE
From telegraph.co.uk
SWEET & SOUR LENTILS WITH ROASTED AUBERGINE — ANJALI PATHAK
From anjalipathak.com
SWEET AND SOUR AUBERGINES IS A APPETIZERS BY MY ITALIAN RECIPES
From myitalian.recipes
10 BEST AUBERGINE RECIPES | JAMIE OLIVER
From jamieoliver.com
CAPONATA ALLA SICILIANA - A SICILIAN RECIPE FOR SWEET
From greedygourmet.com
SWEET AND SOUR AUBERGINES | THE VEGAN SOCIETY
From vegansociety.com
RECIPE - ESSENTIAL CUISINE
From essentialcuisine.com
SWEET-SOUR GRIDDLED AUBERGINES RECIPE | OLIVEMAGAZINE
From olivemagazine.com
CAPONATA (SWEET AND SOUR AUBERGINE (EGGPLANT)) – SICILIA
From livingalifeincolour.com
SWEET AND SOUR AUBERGINE - COOKING WITH CLASS
From cookingwithclass.co.uk
SWEET AND SOUR RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
MOB — BEST SWEET & SOUR AUBERGINE RECIPE — HOW TO MAKE …
From mob.co.uk
You'll also love