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You are here: Home / Salad Recipes / Sweet and Sour Eggplant (Aubergines) Salad

July 31, 2010

Sweet and Sour Eggplant (Aubergines) Salad

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A delicious sweet and sour eggplant salad with red wine vinegar as a special ingredient. This salad requires some cooking since you cannot eat raw eggplant. But cooking this dish is very simple and requires just a few minutes.

 

Sweet and Sour Eggplant Salad

Sweet and Sour Eggplant (Aubergines) Salad

Manny
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Salad Recipe
Cuisine Filipino
Servings 4 servings

Ingredients
  

  • 450 grams eggplant
  • 6 Tbsp olive oil
  • 1 onion chopped
  • 2 garlic cloves chopped
  • 2 sticks celery chopped
  • 400 grams can whole tomato chopped
  • 50 g sliced green olives
  • 25 g brown sugar
  • 100 ml red wine vinegar
  • 25 g capers
  • 1 Tbsp. parsley chopped

Instructions
 

How to make Sweet and Sour Eggplant Salad:

  • Heat 2 tbsp olive oil in large frying pan. Add the onions, garlic and celery', cook for approximately 3-4 minutes stirring occasionally.
  • Slice the aubergines into thick rounds and then cut each round into 4 pieces.
  • Add the aubergines or eggplant to the frying pan with the remaining olive oil and fry for 5 minutes or until golden brown.
  • Add the tomatoes, olives and sugar to the pan, stirring until all the sugar has dissolved.
  • Add the red wine vinegar, reduce the heat and simmer for about 10-15 minutes or until the sauce thickens.
  • While the pan is still on the heat, add the capers and season to taste.
  • Remove from heat and allow cooling before serving, sprinkling with parsley to serve.
  • This Salad is best served cold the day after it is made, which allows all the flavors to mingle and be fully absorbed.

 

Sweet and Sour Eggplant Salad

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Filed Under: Salad Recipes Tagged With: eggplant

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