The sweet and sour eggplants are a typically summer dish, fried and then marinated in a vinegar and sugar solution. Very tasty, they are excellent both as an appetizer and as a side dish.
Discover also other eggplant recipes:
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 4 eggplants (long)
- 4 1/4 cups peanut oil
- salt
- 7/8 cup white wine vinegar
- 2 tbsps sugar
Tools
- 1 Knife
- 1 Pot
- 1 Colander
- 1 Small saucepan
Steps
Wash the eggplants well and dry them with kitchen paper.
Cut the eggplants in half and then into strips of 3/4-1 1/4 inches.
Place the eggplants in a colander and add salt.
Mix them well and let them rest for a couple of hours.
Rinse the eggplants under running water and dry them well with a cloth.
Heat the oil in a large pan.
Fry the eggplants a few at a time until golden brown.
Drain on absorbent paper.
Continue in the same way until finished.
Place the fried eggplants in a large container.
Prepare the sweet and sour sauce by pouring the vinegar into a small saucepan.
Add the sugar and bring to the fire.
Once it reaches a boil, leave on the fire for two minutes.
Pour it still hot over the eggplants.
Let it rest for at least 6 hours before consuming.
Tips
The eggplants can be left to drain for up to 12 hours in the refrigerator.
You can season with fresh basil leaves, thyme, marjoram or mint.
