La Nonna’S Sweet & Sour Eggplant Dip Recipe

Name: La Nonna’S Sweet & Sour Eggplant Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggplants (if using the big American variety); 5 or 6 (if using the Indian or Chinese kind); 1 cup olive oil, plus more as needed; 2 medium yellow onions; 2 to 3 tomatoes chopped; 2 to 3 cloves garlic, chopped; 2 tablespoons of drained capers, rinsed and chopped; 3 tablespoons of pitted olives, chopped; 1/4 cup of red wine vinegar (you may use less than this); 1/4 cup of sugar (you may use less than this); 1 pinch salt and pepper (to taste)

Servings: persons

1
["Cut eggplant into small cubes (about 1/2 inch) and transfer to a colander. Toss with 2 teaspoons of salt. Let drain 1 hour.", "While waiting for the eggplant, prep your other ingredients by chopping the onions, tomatoes, garlic, capers, and olives. Also measure
2
the vinegar and sugar. Put everything aside.", "After an hour, gently squeeze (I use a potato ricer) eggplant to remove excess moisture and pat dry (they need to be very dry). Heat about 1 1/2 cup of the oil in a heavy skillet over moderately high heat until very hot. You can test the oil by adding one of the eggplant cubes-if it rapidly bubbles up, the oil is ready. Fry the eggplant in batches (don't crowd the pan, you want the eggplant to crisp up) stirring and turning constantly with a slotted spoon, until browned and tender, 3 to 5 minutes per batch. Transfer to a tray lined with paper towels to drain and cool.", "Pour off all but 2 tablespoons oil from skillet, then reduce heat to moderate and cook onion, until translucent. Add the garlic and cook until golden, then season with salt and pepper, stirring occasionally, for about 5 minutes or so.", "Add the eggplants and tomatoes and stir to coat. Then add the olives, capers and cook for about 2-3 minutes more to meld all the flavors together.", "Now the tricky part, building the sweet and sour flavor.
3
I usually start by adding the vinegar and sugar in increments of 1 tablespoon at a time, stirring and cooking for about 1-2 minutes after each addition, tasting as I go along until there's I taste a balance. I'm also adjusting the salt and pepper at the same time, if needed.", "Remember taste, taste, and taste some more, as you are cooking along.
4
Once you find that right sweet and sour punch, simmer uncovered, stirring occasionally for about 15 more minutes. Cool to room temperature and serve.
5
You can also store it in a jar and chill in the refrigerator. It usually keeps up to a week."]

701

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 eggplants (if using the big American variety); 5 or 6 (if using the Indian or Chinese kind), 1 cup olive oil, plus more as needed, 2 medium yellow onions, 2 to 3 tomatoes chopped, and more.

Yes, La Nonna’S Sweet & Sour Eggplant Dip falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

La Nonna’S Sweet & Sour Eggplant Dip

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions