Categories
|
Sweet & Sour Eggplants |
Tips: Mint is a popular herb in Middle Eastern
cooking. It is a useful herb to grow
yourself as it can be added to a variety
of dishes, particularly salads and
vegetable dishes. It can be grown easily
in a garden or window box.
|
Prep Time: 5-10 min, plus 30 min standing
Cook Time: about 30 min
|
Yield:4
|
|
INGREDIENTS: |
| 2 |
large eggplants |
|
| 6 tbsp |
olive oil |
|
| 4 |
garlic cloves, crushed |
|
| 1 |
onion, cut into 8 wedges |
|
| 4 |
large tomatoes, seeded and chopped |
|
| 3 tbsp |
chopped fresh mint |
|
| 2/3 cup |
vegetable stock |
|
| 4 tsp |
brown sugar |
|
| 2 tbsp |
red wine vinegar |
|
| 1 tsp |
dried chili flakes |
|
|
salt and pepper |
|
|
fresh mint sprigs, to garnish |
|
|
DIRECTIONS:
- Using a sharp knife, cut the eggplants into cubes. Put them into a colander, sprinkle with salt, and let stand for 30 minutes. Rinse thoroughly under cold running water and drain well. This process removes all the bitter juices from the eggplants.
- Pat dry with paper towels.
- Heat the oil in a large skillet and saute the eggplants, stirring constantly, for 1-2 minutes.
- Stir in the garlic and onion and cook for an additional 2-3 minutes.
- Stir in the tomatoes, mint, and stock, cover, and cook for 15-20 minutes, or until the vegetables are tender.
- Stir in the sugar, vinegar, and dried chili flakes, season to taste with salt and pepper, and cook for 2-3 minutes. Garnish the eggplants with mint sprigs and serve.
|
 |
 |
 |
|
