Sweet And Sour Eggplant Salad Recipes

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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.

ARUGULA SALAD WITH ROASTED EGGPLANT AND SWEET POMEGRANATE DRESSING



Arugula Salad with Roasted Eggplant and Sweet Pomegranate Dressing image

Provided by Suzanne Husseini

Categories     Salad     Tomato     Appetizer     Ramadan     Eggplant     Arugula     Pomegranate     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Soy Free     Kosher

Yield 4–6 servings

Number Of Ingredients 17

2 medium eggplants
1/4 cup peanut and olive oil, combined
Sea salt
2 tsp whole fennel seeds
1 clove garlic
1/4 cup balsamic vinegar
1/4 cup honey
Juice of 1 lemon
1 Tbsp Dijon mustard
1/4 cup pomegranate molasses
1/4 cup extra virgin olive oil
4 large handfuls arugula leaves
1 small red onion, thinly sliced
2 cups cherry tomatoes, sliced
Salt and pepper
1/2 cup toasted pine nuts
1/2 cup fresh pomegranate seeds

Steps:

  • Preheat the oven to 400°F.
  • Peel and cut the eggplants into thick rounds of about 1 inch thick, brush both sides with oil, sprinkle with sea salt and place on a shallow baking sheet. Place in the oven to roast until golden and cooked through, about 15 minutes. Remove, cool completely and slice each round in half. Set aside.
  • Using a mortar and pestle, crush the fennel seeds and garlic to make a paste. Add the balsamic vinegar, honey, lemon juice, Dijon mustard, pomegranate molasses and olive oil. Whisk together to emulsify the dressing. Set aside.
  • In a shallow serving platter lay the arugula leaves. Sprinkle the onion, tomatoes, salt and pepper on top. Toss to combine. Scatter the eggplant slices on the salad.
  • Drizzle some dressing all over. Garnish with pine nuts and pomegranate seeds. Serve immediately, with crusty olive bread and olives on the side.

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

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-AND-SOUR EGGPLANT SALAD



Sweet-and-Sour Eggplant Salad image

Categories     Bread     Salad     Fry     Eggplant

Yield serves 6

Number Of Ingredients 11

1 1/2 pounds eggplants, cut into 1-inch cubes
Salt
1/2 cup extra-virgin olive oil
1 large Spanish onion, coarsely chopped
2 cloves garlic, chopped
1 pound tomatoes, peeled and chopped, or a 14-ounce can peeled tomatoes
4 tablespoons finely chopped parsley
1 tablespoon dried mint
3 tablespoons wine vinegar
1 tablespoon sugar
Pepper or a good pinch ground chili pepper to taste

Steps:

  • Sprinkle the eggplant cubes with salt and leave in a colander for about 1/2 hour for the juices to drain away. Then rinse and dry.
  • Cover the bottom of a heavy pan with olive oil. Fry the onion in this until it is soft and golden. Add the eggplants, and stir, turning them over, for about 5 minutes. Add the garlic and stir, until it begins to color. Add the tomatoes, with their juice, the parsley, mint, vinegar, sugar, and pepper or ground chili pepper. Cook over very low heat for about 20 minutes, or until the eggplants are soft. Serve cold.
  • Variations
  • For a Syrian flavor, instead of the vinegar add 2-3 tablespoons pomegranate molasses or concentrate and 5 or 6 cloves garlic left whole.
  • Add 1 pound canned chickpeas (drained).

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