The Pan-Fried Eggplants with Walnuts and Raisins are a very simple and tasty side dish with a slight sweet and sour aftertaste that I love.
I promise to stop, at least for this year, with eggplant and zucchini recipes to make space for pumpkin and cauliflower, vegetables much loved by all of you.
I had the last eggplants from my daughter’s garden and wanted to prepare them differently, so these Pan-Fried Eggplants with Walnuts and Raisins were born.
If you like eggplants, below are other tasty ideas to prepare them, and then right after the photo, we’ll discover how to prepare Eggplants with Walnuts and Raisins!!
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for Pan-Fried Eggplants with Walnuts
- 3 black oval eggplants
- 1 red onion
- 8 walnut halves
- 1 tablespoon sugar
- a quarter cup apple cider vinegar
- 1 tablespoon extra virgin olive oil
- 2 pinches salt
- to taste basil (fresh)
- to taste peanut oil (for frying the eggplants)
Preparation of Pan-Fried Eggplants with Walnuts
To prepare the Pan-Fried Eggplants with Walnuts, first wash and trim the eggplants.
Then slice them into not-too-large pieces and soak the raisins in warm water.
Heat the oil for frying very well and fry the eggplants until they are golden but not burnt.
Drain them with a slotted spoon and let them dry on absorbent paper.
While the eggplants are losing excess oil, finely chop the onion and sauté it in a pan with very little extra virgin olive oil.
Chop the walnuts, and as soon as the onion starts to become transparent, add them to the pan along with the drained and squeezed raisins.
At this point, incorporate the previously fried eggplants, deglaze with apple cider vinegar, which you can replace with wine vinegar if you prefer.
Sprinkle with sugar and toss everything to flavor, continuing to cook for a few minutes.
Salt at the end.
After a few minutes, when the vinegar smell has evaporated, decorate with some fresh basil leaves to add further aroma.
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How to Store Pan-Fried Eggplants with Walnuts
You can store them in the refrigerator well closed in an airtight container for 2 days, they are also excellent for pasta seasoning.
Other Recipes
If you want to see other types of recipes, you can return to HOME.
FAQ (Questions and Answers)
What can I substitute apple cider vinegar with?
You can substitute it with white wine vinegar or with dry white wine in equal quantity.
How can I replace frying the eggplants?
You can cook the eggplants in a pan with a drizzle of oil, stirring them often for at least 20 minutes.
If you have a microwave with a crisp plate, you can cook them with the plate oiled and preheated empty, then insert the eggplants and cook on crisp function for 6 minutes, turn them, and cook for another 3 minutes.
