Sweet And Sour Venetian Eggplant Food

SWEET AND SOUR EGGPLANT RECIPE BY TASTY

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.

SWEET-AND-SOUR VENETIAN EGGPLANT

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.

SWEET-AND-SOUR EGGPLANT

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 WITH GARLIC CHIPS

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

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).

SWEET AND SOUR CHINESE EGGPLANT

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.

SWEET N SOUR EGGPLANT

Steps:

• slit lengthwise the eggplants but not cutting it through, stop right at the cap.
• mix ingredients 2,3 and 4 (salt, chilli powder, and turmeric powder) apply this mixture to the insides of the eggplants and keep them aside.
• Meanwhile in a heavy bottomed pan or wok heat the oil and temper with the fenugreek seeds coriander seeds and red chillies. Stir for half a minute and then add the chopped onion and sauté till they turn pink.
• Add the grated ginger and continue stirring for about half a minute before adding the salt, chilli and turmeric powders.
• Keep stirring the mixture for a few seconds and add the tomato puree and keep stirring till oil seperates.
• Add the eggplants and the tamarind paste. Stir and add a cup of water and cover it and let it simmer till the eggplants are mushy and the sauce is not runny anymore.
• Add the sugar, and adjust the seasonings before turning off the heat.
• Serve with bread or rice.

SWEET & SOUR EGGPLANT

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.