Sweet and Sour Eggplant
Servings: 4 people
- 1 large eggplant
- 2 tablespoons extra virgin olive oil + 1 tbsp to drizzle on top
- 2 cloves garlic crushed or minced
- ¼ teaspoon red pepper flakes
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons white wine vinegar or apple cider vinegar
- 2 tablespoons sugar
- 15 leaves mint
- 15 leaves basil
- 1 tablespoon pinenuts (optional)
- Wash and dry the eggplant, cut it into slices, then into sticks.
- To a skillet, add the olive oil, crushed or minced garlic, and eggplant. Season with salt and pepper, then cook on medium heat for about 15 minutes, until tender.Stir often, and add a little water if the pan gets too dry.Tip: minced garlic adds more garlic flavor than crushed garlic.
- When the eggplant is almost cooked, add the sugar, vinegar, and finely chopped herbs.Stir, cover with a lid, and cook for 5 to 10 more minutes until the eggplants are fully cooked.Taste and adjust for salt, and regulate sweetness and acidity by adding more vinegar or sugar based on your taste.
- Transfer onto a serving plate or serving bowl, drizzle with good quality extra virgin olive oil, sprinkle with fresh herbs and add some toasted pine nuts on top.Here we also added some finely sliced spring onions, but that's totally optional.
For Chinese style sweet and sour eggplant check out the "variations" chapter above.
SERVING SUGGESTIONS
Italian sweet and sour eggplant is best served as a side dish with a slice of bread, or as a starter, on top of toasted bread.
We think this recipe shines when served alongside other Mediterranean dishes. For example, you can make a platter with hummus, baba ganoush, avocado spread, tomato bruschetta, homemade crostini, or focaccia.
Serve the eggplant on bruschetta or crostini, then top with crumbled vegan ricotta and a drizzle of tahini sauce.
Your family or guests will be blown away by the combination of flavors these recipes offer.
