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Eggplant Sweet and Sour recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection. Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes. New York, New York - Restaurant capital of the world.
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NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 9/19/2001 : Recipe for Eggplant Sweet and Sour
"Eggplant Sweet and Sour"
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1 1/2 lb. eggplant
2 tablespoon olive oil
1 medium onion, finely sliced
1 clove garlic, finely chopped
1 x 8 oz. can plum tomatoes, peeled and finely chopped
1/2 cup white wine vinegar
2 tablespoons sugar
Salt and freshly ground black pepper
Tender center stalks of head of celery (about 6 oz.)
2 tablespoons capers, rinsed
1/2 cup green olives, pitted
oil, for deep frying
2 tablespoons chopped fresh parsley
Wash the eggplant and cut into small cubes. Sprinkle with salt and leave to drain in a colander for 1 hour. Heat the olive oil in a large saucepan. Stir in the onion, and cook until soft. Stir in the garlic and tomatoes, and fry over moderate heat for 10 minutes. Stir in the vinegar, sugar and pepper. Simmer until the sauce reduces, 10 more minutes. Blanch the celery stalks in boiling water until tender. Drain and chop into 1 inch pieces. Add celery to the sauce with the capers and olives. Pat the eggplant cubes dry with paper towels. Heat the oil to 360 degrees, and, CAREFULLY - DO NOT OVERFILL, deep fry the eggplant in batches until golden. Drain on paper towels. Add the eggplant to the sauce. Stir gently and season. Stir in the parsley. Allow to stand for 30 minutes. Serve at room temperature. Serves 4.
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Dr. Delicious is a chef in NYC and a member of Chefs de Cuisine!
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Monday - Friday.
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