Sweet and sour eggplant is an economical and tasty dish that, in its simplicity, pleases everyone.

It can be served as a side dish or to start any menu, and moreover, it requires few ingredients that are always present in our pantries.

This is one of those versatile recipes that we can prepare to serve an eggplant side dish to accompany meat, fish, vegetarian or vegan dishes.

With their fresh and rich flavor, they perfectly complement every pairing and are so good even on their own that you can also serve them as an appetizer to enrich delicious bread bruschetta.

Eggplants are a vegetable very present in our kitchens, a versatile food that can be used for the preparation of many tasty, colorful recipes, also suitable for diets.

Try my recipes with eggplants or the baked stuffed eggplant rolls. Recipes worth trying for their goodness.

Furthermore, eggplants have important nutritional properties for our well-being; they are rich in minerals and fibers.

Difficulty: Very Easy
Cost: Economical
Preparation time: 5 Minutes
Portions: 4
Cooking methods: Stove
Cuisine: Italian
Seasonality: Summer, Fall

121.09 Kcal

calories per serving

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Energy 121.09 (Kcal)
Carbohydrates 9.87 (g) of which sugars 7.93 (g)
Proteins 0.81 (g)
Fat 9.49 (g) of which saturated 1.36 (g)of which unsaturated 0.08 (g)
Fibers 2.33 (g)
Sodium 487.86 (mg)

Indicative values for a portion of 150 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

Ingredients

Sweet and Sour Eggplant

21 oz eggplant
2 tbsps vinegar (apple cider is fine too)
1 tbsp sugar (or erythritol)
4 tbsps extra virgin olive oil
to taste salt
to taste parsley

Tools

Steps

Sweet and Sour Eggplant

Wash the eggplants, remove the stem and slice them.
Then cut them into cubes.
Pour the oil into a non-stick pan and when it’s hot, add the eggplants.
Let them sauté on high heat until they are well browned.
Only at this point, season with salt. When the eggplants are cooked (it will take about 15/18 minutes) add the sugar and vinegar.
Allow it to go on high heat until the vinegar has evaporated.
Once cooked, add the chopped parsley.
Your sweet and sour eggplants are ready.
Serve them hot or at room temperature.
Enjoy your meal.

Advice

For the preparation, you can use the type of eggplant you prefer: round, elongated, white-striped; each type gives a unique touch to the final result.

The secret to perfect success is in cutting the eggplants: small pieces, more or less all the same size. This will ensure uniform and golden cooking!

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