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 eggplant, cut into 1-inch cubes; Salt; 1/2 cup extra-virgin olive oil; 1 large Spanish onion, coarsely chopped; 2 garlic cloves, chopped; 1 pound tomatoes, peeled and coarsely chopped, or one 14-ounce can peeled plum tomatoes, coarsely chopped; 1/4 cup coarsely chopped flat-leaf parsley; 2 tablespoons white wine vinegar; 1 tablespoon coarsely chopped mint; 1 tablespoon sugar; Freshly ground pepper or a large pinch of ground chile pepper

Servings: persons

1 1/2 pounds eggplant, cut into 1-inch cubes
Salt
1/2 cup extra-virgin olive oil
1 large Spanish onion, coarsely chopped
2 garlic cloves, chopped
1 pound tomatoes, peeled and coarsely chopped, or one 14-ounce can peeled plum tomatoes, coarsely chopped
1/4 cup coarsely chopped flat-leaf parsley
2 tablespoons white wine vinegar
1 tablespoon coarsely chopped mint
1 tablespoon sugar
Freshly ground pepper or a large pinch of ground chile pepper

1
Put the eggplant in a colander and sprinkle with salt.
2
Let stand for about 30 minutes.
3
Pat dry with paper towels.
4
Heat the olive oil in a large casserole.
5
Add the onion and cook over moderate heat, stirring, until golden, about 8 minutes.
6
Add the eggplant and cook, stirring, for about 5 minutes.
7
Add the garlic and cook until lightly browned, about 3 minutes.
8
Stir in the tomatoes and their juices along with the parsley, vinegar, mint and sugar.
9
Season with pepper and cook over low heat, stirring occasionally, until the eggplant is soft, 20 to 30 minutes.
10
Let cool, cover and refrigerate for at least 1 hour or overnight.
11
Serve cold.

434

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 eggplant, 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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