SWEET AND SOUR EGGPLANTS and ONIONS in a pan, an easy and quick side dish for meat or fish, a tasty summer recipe perfect for barbecues.
The sweet and sour eggplants and onions are a side dish rich in contrasting flavors. This dish combines the meaty delicacy of eggplants with the sharp sweetness of onions, creating a perfect side dish to accompany meat or fish.
Cooking the sweet and sour eggplants and onions in a pan allows the ingredients to maintain a pleasantly soft texture. The eggplants soak up the sweet and sour flavor, while the onions, slightly caramelized, add a touch of sweetness.
The result is a perfect side dish also as an appetizer on bread crostini. The contrast of flavors in the sweet and sour eggplants and onions reflects the essence of Mediterranean cuisine, where simple ingredients combine to create dishes rich in personality.
Join me in the kitchen today for sweet and sour eggplants and onions.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer, Autumn
Ingredients
- 3 eggplants
- 4 tablespoons dark brown sugar
- 4 tablespoons vinegar (balsamic or white wine)
- 2 red onions
Steps
Peel the eggplants roughly and cut them into cubes, place them in a bowl, sprinkle with salt, and let them rest for 30 minutes.
Slice the onions thinly or into pieces and place them in a pan, add the sugar and vinegar, then move to the stovetop and turn on just before rinsing the eggplants.
Rinse the eggplants well and add them to the onion, cook for about 15 minutes, add some water, salt to taste, and if you prefer, a drizzle of oil.
Bon appétit
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SWEET AND SOUR EGGPLANTS and ONIONS
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FAQ (Frequently Asked Questions) SWEET AND SOUR EGGPLANTS and ONIONS
What is the best type of eggplant to use for this dish?
Round black eggplants are ideal for this dish due to their meaty flesh and ability to absorb flavors. However, long eggplants can also be used with great results.
How can I prevent the eggplants from absorbing too much oil during cooking?
To reduce oil absorption, you can slice the eggplants into slices or cubes and let them drain with some salt for about 30 minutes. Then rinse and dry them well before cooking.
Can I make this dish in advance?
Yes, in fact, preparing sweet and sour eggplants and onions a few hours in advance or even the day before enhances the flavor, as the ingredients have more time to blend and develop taste.
How can I serve sweet and sour eggplants and onions?
This dish can be served as a side for meat or fish, but it is also great as an appetizer, perhaps accompanied by bread crostini or as a topping for a cold pasta salad.
Which onions are best to use for this recipe?
Red Tropea onions are perfect.
