Savory Sweet and Sour Eggplant Medley
Indulge in this delightful Savory Sweet and Sour Eggplant Medley, a vibrant dish that beautifully balances flavors and textures. This Italian-inspired recipe features tender cubes of eggplant sautéed to perfection, paired with a colorful mix of fresh vegetables and a tangy sweet and sour sauce. Perfect as a side dish or a stunning vegetarian entrée, this dish is packed with nutrients and is sure to impress at your next gathering. Serve it warm or at room temperature for an appetizer bursting with flavor that everyone will love.
6
Servings
58
Calories
11
Ingredients
Ingredients
Eggplants
1 1/4 lbs (Cut into 3/4 inch cubes)
Kosher Salt
to taste (for seasoning and sweating eggplant)
Olive Oil
4 tablespoons (divided)
Celery
3 ribs (Cut into 1/4 inch strips)
Red Bell Pepper
1 (Cut into 1/2 inch dice)
Red Onion
1/2 (Peeled and cut into 1/2 inch dice)
Capers
2 tablespoons (rinsed)
Pine Nuts
2 tablespoons (toasted)
White Wine Vinegar
1/2 cup
Sugar
3 1/2 tablespoons
Salt and Pepper
to taste (for seasoning)
Instructions
1
Begin by placing the cubed eggplant in a colander and sprinkling it generously with kosher salt. Allow it to sweat for 30 minutes to draw out excess moisture and bitterness.
2
Rinse the eggplant under cold water, then gently wring out any moisture with your hands. Pat the pieces dry with paper towels.
3
In a medium saucepan, heat 3 tablespoons of olive oil over high heat. Once hot, add the eggplant cubes and sauté until golden brown on all sides. Remove the eggplant from the pan and drain on paper towels.
4
In the same saucepan, add the remaining tablespoon of olive oil. Add the celery, red bell pepper, and red onion, and sauté for a few minutes until the vegetables soften and develop a little color.
5
Return the cooked eggplant to the saucepan, then add the capers, toasted pine nuts, white wine vinegar, and sugar. Season with salt and pepper to your taste.
6
Bring the mixture to a boil, then reduce the heat and let it simmer partially covered for about 10 minutes, allowing the flavors to meld and the sauce to thicken.
7
Serve warm or at room temperature, either as a sumptuous side dish or a stunning main course.
Nutrition Information
3g
Fat
7g
Carbs
1g
Protein
2.5g
Fiber
2.5g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the Savory Sweet and Sour Eggplant Medley?
It is a vibrant Italian-inspired dish featuring sautéed eggplant cubes, fresh vegetables, and a tangy agrodolce sauce.
Is this recipe vegetarian-friendly?
Yes, this recipe is a completely vegetarian dish that can be served as a side or a main course.
How many calories are in one serving?
Each serving of this eggplant medley contains 58 calories.
How many servings does this recipe yield?
This recipe is designed to yield 6 servings.
Why do I need to sprinkle salt on the eggplant before cooking?
Sprinkling the eggplant with salt and letting it sweat for 30 minutes helps draw out excess moisture and bitterness.
What type of vinegar is used for the sour flavor?
The recipe uses 1/2 cup of white wine vinegar to achieve its signature tangy flavor.
How much sugar is required for the sweet component?
The recipe calls for 3 1/2 tablespoons of sugar to balance the acidity of the vinegar.
What vegetables are included in the medley?
The medley includes eggplant, celery, red bell pepper, and red onion.
How should the eggplant be prepared?
The eggplant should be cut into 3/4 inch cubes before being salted and sautéed.
What is the fat content per serving?
Each serving contains 3g of fat.
How many carbohydrates are in this dish?
There are 7g of carbohydrates per serving.
Does this dish contain protein?
Yes, each serving provides 1g of protein.
How much fiber does this recipe provide?
Each serving contains 2.5g of dietary fiber.
What kind of oil should be used for sautéing?
The recipe specifies using 4 tablespoons of olive oil, divided during the cooking process.
How long should the mixture simmer?
The mixture should simmer partially covered for about 10 minutes.
Are there nuts in this recipe?
Yes, the recipe includes 2 tablespoons of toasted pine nuts for added texture and flavor.
Do I need to rinse the capers?
Yes, the instructions recommend rinsing the 2 tablespoons of capers before adding them.
What temperature should the dish be served at?
It can be served warm or at room temperature, making it a versatile option for appetizers or meals.
How should I cut the celery?
The celery should be cut into 1/4 inch strips.
How should the red bell pepper be prepared?
The red bell pepper should be cut into a 1/2 inch dice.
What tags are associated with this recipe?
Tags include eggplant, sweet and sour, vegetarian, italian, side dish, agrodolce, medley, and healthy.
Is the red onion peeled or unpeeled?
The red onion should be peeled and then cut into a 1/2 inch dice.
How do you cook the eggplant cubes?
Sauté the cubes in olive oil over high heat until they are golden brown on all sides.
How much sugar is in each serving?
There are 2.5g of sugar per serving.
What is the total number of ingredients?
There are 11 ingredients required for this recipe.
What is the category of this recipe?
This recipe is categorized under Vegetable dishes.
What should I do after rinsing the salted eggplant?
Gently wring out any moisture with your hands and pat the pieces dry with paper towels.
When should the capers and pine nuts be added?
They should be added to the saucepan along with the cooked eggplant, vinegar, and sugar before simmering.
Does the recipe include sodium information?
The specific sodium count is not provided, though kosher salt and salt to taste are used.
Is there cholesterol in this dish?
The recipe data indicates that there is no cholesterol in this dish.