Sweet and sour eggplants for a perfect side dish. How good are eggplants! In summer, they are the stars of many recipes, from the most classic and irresistible Eggplant Parmigiana to many other side dishes, main courses, and savory pies. The recipe I want to share with you today is really simple and quick: Eggplants in a pan in sweet and sour. Lots of eggplant cubes cooked in a pan and made special with the addition of vinegar and brown sugar for a special sweet and sour flavor. I recommend you also try the Recipes of my Stuffed Vegetables. If you like eggplants, this is a recipe not to be missed. Let’s run to the kitchen and prepare the Eggplants in a pan together
AND DON’T MISS THESE RECIPES TOO:
- GRATINATED EGGPLANTS WITH CHERRY TOMATOES the tastiest and most flavorful
- SIDES WITH EGGPLANTS simple and quick recipes
- EGGPLANTS IN A PAN WITH MOZZARELLA super stringy and super tasty
- PUFF PASTRY ROLLS WITH PARMIGIANA the best recipe of the summer
- MARINATED GRILLED EGGPLANTS the simple and perfect recipe
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Summer, Fall
- Energy 80.22 (Kcal)
- Carbohydrates 9.54 (g) of which sugars 7.70 (g)
- Proteins 0.74 (g)
- Fat 4.80 (g) of which saturated 0.69 (g)of which unsaturated 0.07 (g)
- Fibers 2.26 (g)
- Sodium 99.16 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Sweet and Sour Eggplant Ingredients
- 1.32 lbs eggplants
- 2 tbsp extra virgin olive oil
- 1/3 cup white wine vinegar
- 2 tbsp brown sugar
- 1 bunch parsley
- to taste salt
How to Prepare Sicilian Sweet and Sour Eggplants
Wash the eggplants. Remove the stem and base, and without peeling them, first cut them into thick slices and then into fairly large cubes. However, if you prefer, you can peel them first. Pour the oil into a pan. Add a clove of garlic and the eggplant cubes. Lightly salt.
Let the eggplants cook over medium heat, turning them often for about 10 minutes. Remove the garlic clove. Mix the white vinegar with the brown sugar in a small bowl. Pour it over the eggplants. Stir, lower the heat, cover the pan with a lid.
Let the eggplants cook for another 8-10 minutes. Turn off the heat and add the chopped parsley. Transfer the eggplants to a bowl and let them rest and absorb the flavors for about an hour or even more.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
If you prefer, you can replace parsley with mint or basil leaves
You can replace brown sugar with classic white sugar
The eggplants can be stored in the fridge in a container for 2-3 days. They are delicious to enjoy both hot and cold
Don’t miss the recipe for Eggplant Rolls
