Sweet-and-Sour Eggplant Salad Recipe

Name: Sweet-and-Sour Eggplant Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds eggplants, cut into 1-inch cubes; Salt; 1/2 cup extra-virgin olive oil; 1 large Spanish onion, coarsely chopped; 2 cloves garlic, chopped; 1 pound tomatoes, peeled and chopped, or a 14-ounce can peeled tomatoes; 4 tablespoons finely chopped parsley; 1 tablespoon dried mint; 3 tablespoons wine vinegar; 1 tablespoon sugar; Pepper or a good pinch ground chili pepper to taste

Servings: persons

1 1/2 pounds eggplants, cut into 1-inch cubes
Salt
1/2 cup extra-virgin olive oil
1 large Spanish onion, coarsely chopped
2 cloves garlic, chopped
1 pound tomatoes, peeled and chopped, or a 14-ounce can peeled tomatoes
4 tablespoons finely chopped parsley
1 tablespoon dried mint
3 tablespoons wine vinegar
1 tablespoon sugar
Pepper or a good pinch ground chili pepper to taste

1
Sprinkle the eggplant cubes with salt and leave in a colander for about 1/2 hour for the juices to drain away.
2
Then rinse and dry.
3
Cover the bottom of a heavy pan with olive oil.
4
Fry the onion in this until it is soft and golden.
5
Add the eggplants, and stir, turning them over, for about 5 minutes.
6
Add the garlic and stir, until it begins to color.
7
Add the tomatoes, with their juice, the parsley, mint, vinegar, sugar, and pepper or ground chili pepper.
8
Cook over very low heat for about 20 minutes, or until the eggplants are soft.
9
Serve cold.
10
For a Syrian flavor, instead of the vinegar add 23 tablespoons pomegranate molasses or concentrate and 5 or 6 cloves garlic left whole.
11
Add 1 pound canned chickpeas (drained).

362

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1 1/2 pounds eggplants, cut into 1-inch cubes, Salt, 1/2 cup extra-virgin olive oil, 1 large Spanish onion, coarsely chopped, and more.

Yes, Sweet-and-Sour Eggplant Salad falls under the Salads 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.

Sweet-and-Sour Eggplant Salad

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