Best 10 Sweet And Sour Eggplant Aubergine Agrodolce Recipes

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A delicious dish made with eggplant (also known as aubergine) is "sweet and sour eggplant agrodolce." The combination of sweet and sour flavors, along with the soft texture of the eggplant, creates a dish that is both satisfying and flavorful. This dish is commonly found in Italian cuisine, and it can be prepared in a variety of ways, each with its unique twist on the classic recipe. In this article, we will explore the different recipes for sweet and sour eggplant agrodolce, providing tips and suggestions to help you create the perfect dish.

Check out the recipes below so you can choose the best recipe for yourself!

SWEET AND SOUR EGGPLANT



Sweet and Sour Eggplant image

A simple Chinese-inspired recipe: Sweet and Sour Eggplant with red peppers. Vegan, healthy, gluten free, dairy free, kosher, pareve.

Provided by Tori Avey

Categories     Main Course

Time 50m

Number Of Ingredients 12

1 lb Chinese or Japanese eggplants, cubed
1 red bell pepper
3 tbsp soy sauce ((for gluten free use a certified GF tamari sauce))
2 tbsp brown sugar
2 tbsp rice wine vinegar ((for gluten free use a certified GF vinegar))
1 clove garlic, minced
1/4 tsp cayenne ((optional, adds spiciness))
2 tsp cornstarch
3 tbsp peanut oil ((or another oil with a high smoke point))
1 tbsp sesame seeds
Salt and pepper to taste
2 cups cooked long grain rice, white or brown ((optional))

Steps:

  • Place the cubed eggplant in a single layer on a cutting board or a bed of paper towels. Sprinkle the eggplant with salt and let stand.
  • After about 30 minutes, water droplets will form on the surface of the eggplant.
  • Rinse salt from the eggplant thoroughly and pat dry.
  • Seed the bell pepper, then cut it into long thin slices. Cut the slices in half.
  • In a small mixing bowl, whisk together soy sauce, rice wine vinegar, brown sugar, garlic, and cayenne pepper. Reserve.
  • In a small bowl, mix together cornstarch with 1 tbsp water till dissolved.
  • Pour cornstarch liquid into reserved sauce, whisk till well combined.
  • Heat oil in a skillet or wok over medium high till hot (not smoking). Add eggplant cubes and sauté till the edges begin to brown, 4-5 minutes.
  • Add the red pepper slices and continue to sauté for 3-4 more minutes till the pepper slices are tender-crisp.
  • Reduce heat to medium. Pour the reserved sauce over the top of the eggplant and peppers. Stir the sauce with the vegetables till they are evenly coated. Continue to stir till the sauce thickens, about 2 minutes.
  • Pour over rice, if serving as an entrée. Sprinkle sesame seeds over the top of the eggplant and peppers. Serve.

Nutrition Facts : Calories 280 kcal, Carbohydrate 39 g, Protein 5 g, Fat 11 g, SaturatedFat 1 g, Sodium 760 mg, Fiber 4 g, Sugar 11 g, ServingSize 1 serving

MINTY SWEET AND SOUR EGGPLANT (AUBERGINE)



Minty Sweet and Sour Eggplant (Aubergine) image

An absolutely delightful canape or side dish with lamb or grilled fish from Madhur Jaffrey. It's easiest done with long, skinny Japanese eggplant, but it works equally as well with standard Italian eggplant, cut into half-circles. You can slice and broil the eggplant in advance and do the final touches just before you're ready to serve.

Provided by Chef Kate

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

2 1/2 lbs eggplants
6 -8 tablespoons peanut oil or 6 -8 tablespoons canola oil
1 -2 teaspoon kosher salt
fresh ground pepper
1 teaspoon cumin seed
3 tablespoons lemon juice, fresh
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 tablespoons sugar
1 tablespoon mint, fresh, very finely minced

Steps:

  • Preheat the broiler and position the rack on the top level.
  • Line a baking sheet with foil and brush the foil with oil.
  • If using Japanese eggplants, slice on the diagonal 1/3 inch thick.
  • If using Italian eggplants, slice in half lengthwise, and then cut slices 1/3 inch thick.
  • Lay as many as will fit on the baking sheet and brush with oil and sprinkle with salt and pepper.
  • Broil until lightly browned.
  • Turn and repeat.
  • If you have more slices than will fit on one baking sheet, repeat the process until all slices have been browned.
  • Turn off broiler and pre-heat oven to 350°F.
  • Toast the cumin seeds in a small saute pan until they darken and give off an aroma.
  • Cool the seeds and place in a bowl with the rest of the seasoning ingredients.
  • Lay the eggplant slices in a baking dish in slightly over-lapping rows or concentric circles. Dribble or brush over each row the seasoning mixture until all slices are used.
  • Cover with foil and bake for 20 minutes. (Result is a lovely casserole/gratin of eggplant to serve as a side.
  • In the alternative, place slices on baking sheet, brush with seasoning mixture and bake till mixture is absorbed. (Result is a canape which can be served on its own).
  • Beware--the aroma is so good you will be tempted to pick one up and eat it to the despair of your fingertips and tongue.
  • As a canape or a side, the eggplant can be served hot or at room temperature.

Nutrition Facts : Calories 184.9, Fat 14, SaturatedFat 2.4, Sodium 489.2, Carbohydrate 15.9, Fiber 6.6, Sugar 8.8, Protein 2

SWEET AND SOUR EGGPLANT (AUBERGINE) ( AGRODOLCE)



Sweet and Sour Eggplant (Aubergine) ( Agrodolce) image

Make and share this Sweet and Sour Eggplant (Aubergine) ( Agrodolce) recipe from Food.com.

Provided by Mercy

Categories     Fruit

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

1 1/4 lbs eggplants, cut into 3/4 inch cubes
kosher salt
4 tablespoons olive oil
3 celery ribs, cut into 1/4 inch strips
1 red pepper, cut into 1/2 inch dice
1/2 red onion, peeled and cut into 1/2 inch dice
2 tablespoons capers
2 tablespoons pine nuts, toasted
1/2 cup white wine vinegar
3 1/2 tablespoons sugar
salt and pepper, to taste

Steps:

  • In a colander over a bowl, combine the eggplant with enough kosher salt to coat evenly.
  • Let the eggplant sit for 30 minutes then rinse in cold water and wring out any excess moisture with your hands; pat dry.
  • Heat 3 tablespoons of olive oil in a medium saucepan over high heat.
  • Add the eggplant and brown on all sides; remove from the heat and drain on paper towels.
  • Add the remaining olive oil to the pot and then add the celery, red pepper and red onion.
  • Sauté for several minutes, allowing the vegetables to soften and brown a little.
  • Add the eggplant, capers, pine nuts, white wine vinegar, sugar and salt and pepper.
  • Bring to a boil, reduce to a simmer, and cook, partially covered, for 10 minutes until the vegetables have cooked through and the liquid reduced.

CAPONATA "AGRODOLCE" (SWEET AND SOUR)



Caponata

Provided by Food Network

Categories     side-dish

Time 1h

Yield 10 to 12 servings

Number Of Ingredients 16

1 cup olive oil, for frying, plus more if needed
3 medium eggplants, cut into small dice
3 small green zucchini, quartered and cut into 1/4-inch pieces
3 small yellow squash, quartered and cut into 1/4-inch pieces
2 onions, chopped 1/4-inch pieces
6 celery ribs, cut into 1/4-inch slices
3 cloves garlic, thinly sliced
1 1/2 cups red wine vinegar
2 tablespoons sugar
1 cup roasted red peppers, thinly sliced
1 cup kalamata olives, pitted and chopped
1 cup capers
Salt and freshly ground black pepper
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh oregano leaves
2 cups prepared marinara sauce

Steps:

  • In a very hot pan, separately cook the vegetables over a medium-high flame with a bit of the olive oil. Cook the onions and the garlic together in the same pan in a little more oil. Set all cooked vegetables aside in a large bowl.
  • Make the "agrodolce": Combine vinegar and sugar in a small saucepan and reduce by half over medium-high heat for 3 to 4 minutes.
  • While vegetables are still warm, combine with the roasted peppers, olives, and capers. Pour the "agrodolce" vinegar over the vegetable mixture and toss to coat. Add salt and pepper to taste. Add the chopped herbs and marinara sauce and stir.
  • Serve the caponata at room temperature.

SWEET-AND-SOUR EGGPLANT



Sweet-and-Sour Eggplant image

Categories     Garlic     Olive     Pepper     Tomato     Vegetable     Appetizer     Fry     Cocktail Party     Eggplant     Capers     Gourmet     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 1 quart, or 10 servings (as part of antipasti)

Number Of Ingredients 18

2 lb eggplant (preferably small but not Asian)
2 tablespoons plus 1 teaspoon coarse sea salt (preferably Sicilian)
2 1/4 to 2 1/2 cups olive oil
11 garlic cloves (from 2 heads), chopped
2 tablespoons tomato paste (preferably from a tube)
1 (28-oz) can whole Italian tomatoes, finely chopped and juice reserved
5 celery ribs, cut into 1/2-inch pieces
1 large onion, chopped
1 large red or yellow bell pepper, cut into 1/2-inch pieces
1 cup large green Sicilian olives (6 oz), pitted and cut into 1/4-inch pieces
1/4 cup drained bottled capers, rinsed
1/3 cup red-wine vinegar
1/4 cup sugar
1/2 teaspoon black pepper
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh basil
Special Equipment
a deep-fat thermometer

Steps:

  • Cut eggplant into 1/2-inch cubes and transfer to a colander. Toss with 2 tablespoons sea salt. Let drain 1 hour.
  • While eggplant drains, heat 2 tablespoons oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then sauté three fourths of garlic, stirring, until golden, about 1 minute. Add tomato paste and cook, stirring, 1 minute. Add tomatoes with their juice, then reduce heat and simmer, uncovered, stirring occasionally, until thickened, 20 to 25 minutes.
  • Bring 3 cups salted water to a boil in a 1- to 1 1/2-quart saucepan, then cook celery until tender, 5 to 7 minutes. Drain in a colander and rinse under cold water to stop cooking.
  • Gently squeeze eggplant to remove excess moisture and pat dry. Heat 1/4 inch oil (about 2 cups) in a 12-inch heavy skillet over moderately high heat until it registers 360°F on thermometer, then fry eggplant in 4 batches, stirring and turning constantly with a slotted spoon, until browned and tender, 3 to 5 minutes per batch. (Return oil to 360°F between batches.) Transfer to paper towels.
  • Pour off all but 2 tablespoons oil from skillet, then reduce heat to moderate and cook onion, bell pepper, and remaining garlic, stirring occasionally, until golden, about 10 minutes. Add tomato sauce, eggplant, celery, olives, capers, vinegar, sugar, pepper, and remaining teaspoon sea salt and simmer, uncovered, stirring occasionally, 15 minutes. Cool to room temperature, uncovered, then chill, covered, at least 8 hours.
  • Just before serving, stir in parsley and basil. Serve cold or at room temperature.

SWEET & SOUR AUBERGINES



Sweet & sour aubergines image

A great accompaniment to cooked pasta as a veggie main course

Provided by Mary Cadogan

Categories     Buffet, Dinner, Lunch, Side dish, Snack, Supper, Vegetable

Time 1h

Number Of Ingredients 8

3 medium aubergines , cubed
1 red onion , chopped
4 tbsp good olive oil
1 tbsp caper , optional
85g green olives
400g ripe tomatoes , chopped
3 tbsp red wine vinegar
1 tbsp sugar , brown or white

Steps:

  • Heat oven to 190C/fan 170/gas 5. Toss the aubergines and onion in the oil in an ovenproof dish or roasting tin, and season. Roast for 20 mins until starting to tenderise and brown.
  • Stir in the capers, olives, tomatoes, vinegar and sugar. Cook for a further 20 mins, stirring occasionally, until everything is soft. Serve warm or at room temperature.

Nutrition Facts : Calories 185 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein, Sodium 1.26 milligram of sodium

SWEET AND SOUR CHINESE EGGPLANT



Sweet and Sour Chinese Eggplant image

I tried to duplicate our favorite Asian restaurant's Chinese eggplant dish.

Provided by Eirrehc Guadalupe

Time 45m

Yield 4

Number Of Ingredients 10

2 large Chinese eggplant, chopped
½ teaspoon salt
1 ½ tablespoons white sugar
1 ½ tablespoons low-sodium soy sauce
1 ½ tablespoons hoisin sauce
1 tablespoon red wine vinegar
1 teaspoon chile oil
½ teaspoon red pepper flakes
½ teaspoon garlic salt
¼ cup canola oil

Steps:

  • Place eggplant cubes in a large bowl and sprinkle with salt. Fill bowl with enough water to cover and let stand for at least 30 minutes. Drain and rinse well.
  • Stir sugar, soy sauce, hoisin, vinegar, chile oil, pepper flakes, and garlic salt together in a small bowl.
  • Heat canola oil in a large skillet over medium-high heat. Fry eggplant in the hot oil until tender and beginning to brown, 5 to 10 minutes. Pour in the sauce; cook and stir until sauce is thick and eggplant is evenly coated. Serve immediately.

Nutrition Facts : Calories 250.7 calories, Carbohydrate 27.8 g, Cholesterol 0.2 mg, Fat 15.8 g, Fiber 11.8 g, Protein 4 g, SaturatedFat 1.3 g, Sodium 820.2 mg, Sugar 14.4 g

HOT AND SOUR CHINESE EGGPLANT



Hot and Sour Chinese Eggplant image

Eggplant is sauteed, then coated in a spicy sweet sauce. It is simple and delicious! I'm sure you'll enjoy this!

Provided by Bonnie

Categories     Side Dish     Vegetables     Eggplant

Time 35m

Yield 4

Number Of Ingredients 9

2 long Chinese eggplants, cubed
1 ½ tablespoons soy sauce
1 tablespoon red wine vinegar
1 tablespoon white sugar
1 green chile pepper, chopped
1 teaspoon cornstarch
½ teaspoon chili oil, or to taste
2 teaspoons salt
2 tablespoons vegetable oil

Steps:

  • Place the eggplant cubes into a large bowl, and sprinkle with salt. Fill with enough water to cover, and let stand for 30 minutes. Rinse well, and drain on paper towels.
  • In a small bowl, stir together the soy sauce, red wine vinegar, sugar, chile pepper, cornstarch and chili oil. Set the sauce aside.
  • Heat the vegetable oil in a large skillet or wok over medium-high heat. Fry the eggplant until it is tender and begins to brown, 5 to 10 minutes. Pour in the sauce, and cook and stir until the sauce is thick and the eggplant is evenly coated. Serve immediately.

Nutrition Facts : Calories 153.4 calories, Carbohydrate 21.1 g, Fat 7.8 g, Fiber 9.5 g, Protein 3.4 g, SaturatedFat 1.2 g, Sodium 1507.3 mg, Sugar 10.2 g

SWEET AND SOUR EGGPLANT WITH GARLIC CHIPS



Sweet and Sour Eggplant With Garlic Chips image

This vibrant eggplant dish relies heavily on simple pantry staples, but gets its complex flavor from the clever use of garlic: First, you make garlic chips, then you fry eggplant in the remaining garlic-infused oil. Since garlic chips can burn easily, the key here is to combine the garlic and oil in an unheated pan for even cooking. As the oil heats up, the garlic will sizzle rapidly as the moisture cooks off. When it slows down, the garlic slices should be crisp. Be sure to remove the chips just as they begin to turn golden, as they will continue to cook after being removed from the oil. The rest is easy: Sauté the eggplant, create a quick soy sauce glaze, sprinkle with herbs and garlic chips, and serve.

Provided by Sue Li

Categories     dinner, easy, quick, weeknight, one pot, vegetables, main course, side dish

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 10

4 cloves garlic, very thinly sliced
1/4 cup sunflower oil or other neutral oil
Kosher salt
3 medium Japanese eggplants (about 1 pound total), quartered lengthwise then cut into 2-inch pieces
3 tablespoons low-sodium soy sauce
2 tablespoons light brown sugar
1 tablespoon rice wine vinegar
1/2 to 1 teaspoon red-pepper flakes
1/2 cup fresh cilantro, roughly chopped
1/4 cup fresh basil leaves, roughly chopped

Steps:

  • Set a small sieve over a heatproof bowl. Combine garlic and oil in a medium skillet and heat over medium-low. Cook garlic until light golden brown and crisp and the bubbles have subsided, 3 to 4 minutes, then quickly strain the garlic chips into the sieve set over the bowl. Transfer the garlic chips to a paper towel-lined plate, season with kosher salt and set aside. Transfer the garlic oil back to the skillet.
  • Heat the garlic oil over medium-high. Add the eggplant in batches, adding more as they shrink in size and space permits, and cook, stirring occasionally, until cut sides of eggplant are golden-brown and skins are slightly wrinkled, 6 to 8 minutes.
  • Add the soy sauce, sugar, vinegar and red-pepper flakes and reduce the heat to medium-low. Simmer, tossing the eggplant to coat, until sauce thickens, 1 to 2 minutes. Serve topped with fresh herbs and garlic chips.

SWEET AND SOUR EGGPLANT RECIPE BY TASTY



Sweet And Sour Eggplant Recipe by Tasty image

Here's what you need: eggplant, oil, cumin seed, garlic, onion, red pepper flakes, ketchup, vinegar, salt, water, fresh coriander, rice

Provided by Indrani Das

Categories     Dinner

Yield 6 servings

Number Of Ingredients 12

2 medium eggplant
½ cup oil, divided
1 tablespoon cumin seed
2 tablespoons garlic, chopped
1 ½ cups onion, chopped
2 tablespoons red pepper flakes
1 cup ketchup
1 cup vinegar
1 tablespoon salt
water, as needed
⅓ cup fresh coriander
rice, for serving

Steps:

  • Cut the eggplant into medium sized pieces.
  • In a frying pan, put some oil and lightly fry the eggplant pieces. Remove them from the pan.
  • Using the same fry pan, add some oil. Then, add the cumin seeds and chopped garlic. Fry for 15 seconds, then add the onion and red pepper flakes. Fry for 3 minutes. Add the eggplants and stir it. Add the ketchup and mix it well.
  • Add the vinegar and mix it. Cover the pan and keep on low heat for 8 minutes. Take off the lid, then add the salt and a little bit of water (if necessary). Cook for 4 minutes without the lid.
  • Sprinkle the coriander over and turn off the heat.
  • Serve with plain rice or biriyani.

Nutrition Facts : Calories 287 calories, Carbohydrate 29 grams, Fat 18 grams, Fiber 6 grams, Protein 2 grams, Sugar 13 grams

Tips:

  • Choose fresh, firm eggplants for the best results.
  • To reduce the bitterness of the eggplant, sprinkle it with salt and let it sit for 30 minutes before cooking.
  • Don't overcrowd the eggplant in the pan when frying. This will prevent it from cooking evenly.
  • Be careful not to overcook the eggplant, as it will become mushy.
  • For a sweeter sauce, use more sugar or honey. For a tangier sauce, use more vinegar.
  • Serve the sweet and sour eggplant immediately, or it will lose its crispiness.

Conclusion:

Sweet and sour eggplant is a delicious and versatile dish that can be served as an appetizer, main course, or side dish. It is easy to make and can be tailored to your own taste preferences. With its sweet, tangy, and slightly spicy flavor, sweet and sour eggplant is sure to be a hit with everyone at your table. Give it a try today!

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