Sweet-and-Sour Venetian Eggplant Recipe

Name: Sweet-and-Sour Venetian Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 small eggplants (about 1 pound each), peeled; 2 tablespoons kosher salt; 10 tablespoons olive oil; 2 medium red onions, thinly sliced; 1 teaspoon sugar; 1/2 cup golden raisins; 2 teaspoons minced orange zest; 1/4 cup red wine vinegar; 1 tablespoon balsamic vinegar; 1/4 cup dry red wine; 1/4 cup pine nuts, lightly toasted; 20 anchovy fillets

Servings: persons

4 small eggplants (about 1 pound each), peeled
2 tablespoons kosher salt
10 tablespoons olive oil
2 medium red onions, thinly sliced
1 teaspoon sugar
1/2 cup golden raisins
2 teaspoons minced orange zest
1/4 cup red wine vinegar
1 tablespoon balsamic vinegar
1/4 cup dry red wine
1/4 cup pine nuts, lightly toasted
20 anchovy fillets

1
Slice the eggplants into -inch-wide slabs lengthwise, and then across into 1-inch-long strips.
2
Salt each piece and set aside for 1 hour.
3
Brush off the salt, drain and pat dry.
4
Warm 2 tablespoons of the oil in a large nonstick skillet.
5
When very hot, add i of the eggplant slices and brown on each side.
6
Drain and set aside.
7
Repeat with the remaining eggplant, using 2 tablespoons of oil for each batch.
8
Add 2 tablespoons of oil to the pan.
9
Heat and add the onions.
10
Cook over medium heat, stirring frequently, until the onions are very soft.
11
Add the sugar, raisins and orange zest.
12
Stir to combine.
13
Add the vinegars and wine.
14
Toss and cook until soupy, remove from heat and stir in the pine nuts.
15
Place i of the eggplant in a layer on the bottom of a large loaf pan.
16
Arrange 5 of the anchovy strips on top of the eggplant, then smooth i of the onion and raisin mixture over this.
17
Repeat until all the ingredients have been used.
18
Fold wax paper over the eggplant and weight it well for 3 days in the refrigerator.
19
Drain.
20
Slide the mixture into a serving bowl and serve.

473

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 12 ingredients. The key ingredients include: 4 small eggplants (about 1 pound each), peeled, 2 tablespoons kosher salt, 10 tablespoons olive oil, 2 medium red onions, thinly sliced, and more.

Yes, Sweet-and-Sour Venetian Eggplant 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.

Sweet-and-Sour Venetian Eggplant

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