Name: Sweet and Sour Eggplant
Yield: Yield: 8 servings (about 6 cups).
Ingredients: 2 cans (19 oz/540 mL each) tomatoes (salt-free or regular); 2 Tbsp balsamic vinegar; 1 or 2 cloves garlic; ¼ tsp freshly ground black pepper; 3 Tbsp sugar; 2 Tbsp olive oil; ¼ cup lemon juice; ¼ cup fresh parsley; salt for sprinkling; 2 lb (1 kg) eggplant, peeled and cut in 1-inch chunks; 1 large onion, cut in chunks

Preparation info

Yield:
8
servings (about 6 cups ).

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

Geitie Kramer of Toronto makes this as an appetizer or side dish. It’s delicious either hot or cold. I’ve even served it as a pasta sauce. Salting eggplant before cooking draws out its bitter juices.

Ingredients

2 lb (1 kg) eggplant, peeled and cut in 1-inch chunks
salt for sprinkling
¼

Method

Slicer: Slice eggplant, using medium pressure. Transfer to a colander and sprinkle with salt. Let drain for 1 hour. Rinse well; squeeze out excess moisture.

Steel Blade: Process parsley until minced. Remove from bowl and set aside. Drop garlic through feed tube while machine is running; process until minced. Add onion and process with quick on/off pulses, until coarsely ch

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of