Best 7 Sweet And Sour Eggplant Aubergine Agrodolce Recipes

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Indulge in the delectable flavors of Sweet and Sour Eggplant, a culinary symphony that tantalizes your taste buds with its harmonious blend of sweet, sour, and savory notes. This classic Italian dish, also known as Melanzane in Agrodolce or "eggplant in sweet and sour sauce," originates from the sun-kissed region of Sicily. Savor the tender texture of eggplant, perfectly complemented by a vibrant sauce crafted from juicy tomatoes, tangy vinegar, and a hint of sweetness. As you explore this article, you'll discover not just one, but four enticing variations of this beloved dish, each offering a unique twist on the traditional recipe. From a classic Sweet and Sour Eggplant adorned with aromatic basil to a tantalizing version featuring the delightful crunch of pine nuts, this culinary journey promises an unforgettable exploration of flavors.

Let's cook with our recipes!

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

CAPONATA "AGRODOLCE" (SWEET AND SOUR)



Caponata

Provided by Food Network

Categories     side-dish

Time 1h

Yield 10 to 12 servings

Number Of Ingredients 16

1 cup olive oil, for frying, plus more if needed
3 medium eggplants, cut into small dice
3 small green zucchini, quartered and cut into 1/4-inch pieces
3 small yellow squash, quartered and cut into 1/4-inch pieces
2 onions, chopped 1/4-inch pieces
6 celery ribs, cut into 1/4-inch slices
3 cloves garlic, thinly sliced
1 1/2 cups red wine vinegar
2 tablespoons sugar
1 cup roasted red peppers, thinly sliced
1 cup kalamata olives, pitted and chopped
1 cup capers
Salt and freshly ground black pepper
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh oregano leaves
2 cups prepared marinara sauce

Steps:

  • In a very hot pan, separately cook the vegetables over a medium-high flame with a bit of the olive oil. Cook the onions and the garlic together in the same pan in a little more oil. Set all cooked vegetables aside in a large bowl.
  • Make the "agrodolce": Combine vinegar and sugar in a small saucepan and reduce by half over medium-high heat for 3 to 4 minutes.
  • While vegetables are still warm, combine with the roasted peppers, olives, and capers. Pour the "agrodolce" vinegar over the vegetable mixture and toss to coat. Add salt and pepper to taste. Add the chopped herbs and marinara sauce and stir.
  • Serve the caponata at room temperature.

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.

SWEET & SOUR AUBERGINES



Sweet & sour aubergines image

A great accompaniment to cooked pasta as a veggie main course

Provided by Mary Cadogan

Categories     Buffet, Dinner, Lunch, Side dish, Snack, Supper, Vegetable

Time 1h

Number Of Ingredients 8

3 medium aubergines , cubed
1 red onion , chopped
4 tbsp good olive oil
1 tbsp caper , optional
85g green olives
400g ripe tomatoes , chopped
3 tbsp red wine vinegar
1 tbsp sugar , brown or white

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.

Nutrition Facts : Calories 185 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein, Sodium 1.26 milligram of sodium

SWEET & SOUR EGGPLANT (AUBERGINE)



Sweet & Sour Eggplant (Aubergine) image

Make and share this Sweet & Sour Eggplant (Aubergine) recipe from Food.com.

Provided by Miss Annie

Categories     One Dish Meal

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 12

2 large eggplants
6 tablespoons olive oil
4 garlic cloves, crushed
1 onion, cut into eight
4 large tomatoes, seeded and chopped
3 tablespoons chopped mint
2/3 cup vegetable stock
4 teaspoons brown sugar
2 tablespoons red wine vinegar
1 teaspoon chili flakes
salt and pepper
fresh mint sprig, to garnish

Steps:

  • Cut the eggplants into cubes.
  • Put them in a colander, sprinkle with salt, and let stand for 30 minutes.
  • Rinse thoroughly under cold running water and drain well.
  • Pat thoroughly dry with absorbent paper towels.
  • Heat the oil in a large skillet and sauté the eggplant cubes, stirring constantly, for about 1-2 minutes.
  • Stir in the garlic and onion and cook further 2-3 minutes.
  • Stir in the tomatoes, mint, and stock, cover, and cook for 15-20 minutes, or until the vegetables are tender.
  • Stir in the brown sugar, red wine vinegar, and chile flakes; season with salt and pepper to taste, and cook for 2-3 minutes.
  • Garnish the eggplant with fresh mint sprigs and serve.

Nutrition Facts : Calories 315.7, Fat 21.3, SaturatedFat 3, Sodium 30.8, Carbohydrate 31.5, Fiber 12.6, Sugar 16.9, Protein 5.1

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 CHINESE EGGPLANT



Sweet and Sour Chinese Eggplant image

I tried to duplicate our favorite Asian restaurant's Chinese eggplant dish.

Provided by Eirrehc Guadalupe

Time 45m

Yield 4

Number Of Ingredients 10

2 large Chinese eggplant, chopped
½ teaspoon salt
1 ½ tablespoons white sugar
1 ½ tablespoons low-sodium soy sauce
1 ½ tablespoons hoisin sauce
1 tablespoon red wine vinegar
1 teaspoon chile oil
½ teaspoon red pepper flakes
½ teaspoon garlic salt
¼ cup canola oil

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.

Nutrition Facts : Calories 250.7 calories, Carbohydrate 27.8 g, Cholesterol 0.2 mg, Fat 15.8 g, Fiber 11.8 g, Protein 4 g, SaturatedFat 1.3 g, Sodium 820.2 mg, Sugar 14.4 g

Tips:

  • Select the right eggplant: Choose small to medium-sized eggplants that feel heavy for their size. Look for eggplants with smooth, unblemished skin and a deep purple color.
  • Prepare the eggplant properly: Cut the eggplant into evenly sized pieces to ensure even cooking. Salting the eggplant before cooking helps to draw out any bitterness and excess moisture.
  • Use quality ingredients: Fresh, ripe tomatoes, onions, and garlic will give your dish the best flavor. Choose a good quality vinegar and honey for the sauce.
  • Cook the eggplant until tender: The eggplant should be cooked until it is tender but not mushy. Overcooking will make the eggplant tough and rubbery.
  • Make the sauce ahead of time: The sauce can be made ahead of time and refrigerated for up to 3 days. This makes it easy to have a quick and delicious meal on busy weeknights.

Conclusion:

Sweet and sour eggplant is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. It is also a great way to use up leftover eggplant. With its bold flavors and vibrant colors, this dish is sure to impress your friends and family. So next time you are looking for a new and exciting way to cook eggplant, give this recipe a try!

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