Eggplants in sweet and sour sauce
6 servings
35 minutes
Eggplants in sweet and sour sauce are an exquisite dish of Turkish cuisine that impresses with its rich flavor and texture. This recipe was originally inspired by Mediterranean traditions where sweetness and acidity perfectly combine in appetizers. Soft eggplants, pre-peeled of bitterness, are fried to a golden crust and mixed with aromatic onions, celery, capers, pine nuts, and raisins. Tomatoes add freshness while vinegar and sugar create a harmonious balance of flavors. The dish is served cold garnished with basil leaves as an elegant appetizer suitable for festive tables or light snacks. It pairs excellently with crispy bread and a glass of white wine, allowing enjoyment of every note of its complex and rich taste.
1
Sprinkle the eggplants with salt. Leave for an hour to remove the bitterness.
- Eggplants: 800 g
- Salt: to taste
2
Pour a few tablespoons of olive oil into the pan and sauté the onion and celery until translucent.
- Olive oil: 7 tablespoons
- Onion: 1 piece
- Celery stalk: 1 piece
3
Add capers, pine nuts, raisins, and tomatoes. Season with salt and pepper, and simmer for 15 minutes.
- Capers: 25 g
- Pine nuts: 1 tablespoon
- Raisin: 1 tablespoon
- Canned tomatoes: 400 g
- Salt: to taste
- Ground black pepper: to taste
4
Cut the eggplants into cubes and fry them in olive oil in another pan, then mix them with onion and celery, stirring gently for 2-3 minutes over low heat.
- Eggplants: 800 g
- Olive oil: 7 tablespoons
5
Without removing from heat, add sugar and vinegar.
- Sugar: 2 tablespoons
- Vinegar: 8 tablespoons
6
When the vinegar has almost completely evaporated, remove from heat and let it cool.
7
Serve cold as an appetizer, garnished with basil leaves.
- Basil: to taste