Venetian Style Eggplants in Saor are a truly delicious and very simple cold appetizer or side dish with fried eggplants.
Of course, if you want to make it lighter, you can grill the eggplants, but I tell you right away it’s not the same thing; fried eggplants are much more indulgent.
An appetizer to let rest in the fridge for at least 1 day before enjoying it cold from the fridge, which will surprise everyone with its sweet and sour taste.
The base is eggplants and onions, then for the seasoning, pine nuts, raisins, white wine vinegar, and sugar to perfectly complete everything.
Meanwhile, as you learn how to prepare Venetian Style Eggplants in Saor, you can Subscribe to my channelWHATSAPP and enable notifications to always stay updated with my new recipe.
Below you will find more eggplant recipes not to be missed, and then let’s go right under the photo to discover how to prepare Venetian Style Eggplants!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 6 People
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
Ingredients for Venetian Style Eggplants in Saor
- 2 oval black eggplants
- 3 white onions (large)
- Half cup white wine vinegar
- 2 tablespoons sugar
- 1.4 oz raisins
- to taste pine nuts
- 2 pinches salt
- to taste black pepper
- 1.3 cups sunflower oil (for frying the eggplants)
- to taste extra virgin olive oil (for the saor)
Preparation of Venetian Style Eggplants in Saor
To prepare the Eggplants in Saor, first trim the eggplants and cut them into 0.4-inch thick slices.
Then, if you prefer, you can cut each slice in half.
Fry the eggplants in seed oil, and once golden, drain them on absorbent paper, lightly salting them.
Peel the onions and cut them into not too thin slices, then let them soften in a pan with extra virgin olive oil for 10 minutes.
Stir them often, and if needed, lower the flame because the onions should be almost transparent but not golden.
Meanwhile, soak the raisins for 10 minutes, then squeeze them and add them to the onions.
Add the white wine vinegar, sugar, and whole black peppercorns to the pan, cover with a lid, and cook for 8/10 minutes.
Off the heat, add the pine nuts and mix the saor well.
In a container, preferably glass, make a layer of eggplants, generously cover with a layer of onions in saor.
Continue layering until all ingredients are finished, always ending with the onions.
Cover with plastic wrap (or a lid) and let cool to room temperature before storing in the refrigerator.
The Venetian eggplants should rest for at least 1 day in the refrigerator before being consumed so that all the flavors meld together.
How to Store Eggplants in Saor
You can store them in the refrigerator for 4 days on the middle shelf, always in a closed container.
Other Recipes
If you want to see other types of recipes, you can return to HOME
Did You Know
Up there, where you see the magnifying glass, you can click on “SEARCH” 🔍, you can type the ingredient you find in your fridge or pantry, and you will have the opportunity to access hundreds of recipes with the ingredient you chose.
YOU WILL BE AMAZED.
