The sweet and sour eggplants are a tasty side dish or appetizer, very easy to prepare.
Perfect for accompanying dishes of any kind, whether meat, fish, or cheese, it’s made with a few simple ingredients, economical, pan-cooked, and rich in taste and flavor.
Learn how to make sweet and sour eggplants with the easy recipe below, as usual, right after the photo 😉
You might also be interested in the following eggplant recipes:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1.75 lbs eggplants
- 0.42 cups white wine vinegar
- 3 tbsps sugar
- 1 clove garlic
- 1 chili pepper
- basil
- extra virgin olive oil
- salt
Preparation of Sweet and Sour Eggplants
Wash the eggplants, remove the stem, and cut them first into slices of half an inch thick and then into strips of the same thickness.
Heat a base of extra virgin olive oil in a pan.Peel the garlic clove and slice it.
Slice the chili pepper as well and add it with the garlic to the pan.
Add the eggplants, salt them, cover the pan with a lid, and let them brown on all sides, stirring occasionally.Add the white wine vinegar and bring everything to a boil, then add the sugar and stir.
Let it cook until the cooking juices have reduced, fragrance with some basil leaves, and turn off the heat.
Serve your sweet and sour eggplants, not fried, with a few more basil leaves.
Notes
Also visit the collection of recipes 7 irresistible eggplant sides, easy to make and rich in flavor: you can find it by clicking HERE.
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Questions and Answers
How to store sweet and sour eggplants and for how long?
They can be stored well sealed in a food container, in the refrigerator, for a few days.
