VCE: Sweet And Sour Eggplant

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* Exported from MasterCook *

 

Sweet And Sour Eggplant

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 111

Serving Size : 4 Preparation Time :0:00

Categories : Appetizers And Snacks Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 pound eggplant

Salt and freshly milled pepper

1/4 cup olive oil

1 red onion -- finely diced

4 tomatoes -- seeded and diced

3 tablespoons red wine vinegar

OR sherry vinegar

1 tablespoon honey

2 teaspoons chopped mint

1/3 cup thinly sliced or crumbled feta

OR ricotta salata

 

SERVES 4

 

The honey, vinegar, and salty cheese make an intriguing mixture of tastes

on the tongue.

 

Slice the eggplant into 1/2-inch rounds, then into 1/2-inch strips. Unless

very fresh, sprinkle with salt and let stand 30 minutes or longer. Rinse

and pat dry. Heat 2 1/2 tablespoons of the oil in a wide skillet over

medium heat. When a haze forms over the oil, add the eggplant and saute,

stirring frequently, until browned all over, about 12 minutes. Taste for

salt and season with pepper. Heat the remaining 1 1/2 tablespoons oil in a

wide skillet, add the onion, and saute over medium heat until beginning to

color. (The amount of onion will be small for the skillet, but you'll need

the surface area to quickly evaporate the vinegar in the next step.) Add

the tomatoes, vinegar, and honey, raise the heat, and cook, shaking the pan

frequently, until the vinegar is evaporated. Add the mint and eggplant and

mix gently. Let cool, fold in the cheese, and serve.

 

 

 

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