Minty Sweet And Sour Eggplant (Aubergine) Recipe

Name: Minty Sweet And Sour Eggplant (Aubergine)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: To prepare the eggplant; 2 1/2 lbs eggplants; 6 -8 tablespoons peanut oil or 6 -8 tablespoons canola oil; 1 -2 teaspoon kosher salt; fresh ground pepper; The Seasoning; 1 teaspoon cumin seed; 3 tablespoons lemon juice, fresh; 1/2 teaspoon salt; 1/4 teaspoon cayenne pepper; 2 tablespoons sugar; 1 tablespoon mint, fresh, very finely minced

Servings: persons

To prepare the eggplant
2 1/2 lbs eggplants
6 -8 tablespoons peanut oil or 6 -8 tablespoons canola oil
1 -2 teaspoon kosher salt
fresh ground pepper
The Seasoning
1 teaspoon cumin seed
3 tablespoons lemon juice, fresh
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 tablespoons sugar
1 tablespoon mint, fresh, very finely minced

1
Preheat the broiler and position the rack on the top level.
2
Line a baking sheet with foil and brush the foil with oil.
3
If using Japanese eggplants, slice on the diagonal 1/3 inch thick.
4
If using Italian eggplants, slice in half lengthwise, and then cut slices 1/3 inch thick.
5
Lay as many as will fit on the baking sheet and brush with oil and sprinkle with salt and pepper.
6
Broil until lightly browned.
7
Turn and repeat.
8
If you have more slices than will fit on one baking sheet, repeat the process until all slices have been browned.
9
Turn off broiler and pre-heat oven to 350u00b0F.
10
Toast the cumin seeds in a small saute pan until they darken and give off an aroma.
11
Cool the seeds and place in a bowl with the rest of the seasoning ingredients.
12
Lay the eggplant slices in a baking dish in slightly over-lapping rows or concentric circles. Dribble or brush over each row the seasoning mixture until all slices are used.
13
Cover with foil and bake for 20 minutes. (Result is a lovely casserole/gratin of eggplant to serve as a side.
14
In the alternative, place slices on baking sheet, brush with seasoning mixture and bake till mixture is absorbed. (Result is a canape which can be served on its own).
15
Beware--the aroma is so good you will be tempted to pick one up and eat it to the despair of your fingertips and tongue.
16
As a canape or a side, the eggplant can be served hot or at room temperature.

1434

kcal

Calories

150

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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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: To prepare the eggplant, 2 1/2 lbs eggplants, 6 -8 tablespoons peanut oil or 6 -8 tablespoons canola oil, 1 -2 teaspoon kosher salt, and more.

Yes, Minty Sweet And Sour Eggplant (Aubergine) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Minty Sweet And Sour Eggplant (Aubergine)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions