Sweet eggplants

Sweet eggplants

A very tasty roll of eggplant, sweet pepper and tomato. Variant name - Ten. It does not require a huge amount of time both in production and in use. I borrowed the recipe from a university friend 10 years ago and have not been disappointed with it to this day. Number of servings – about 9 liters.

Ingredients for “Sweet Eggplant”:

• Eggplant (medium size) – 5 kg
• Onion (medium) – 1 kg
• Reddish sweet pepper – 2 kg
• Tomato juice – 3 l
• Salt - 0.5 cup.
• Vinegar - 0.5 cup.
• Vegetable oil - 0.5 l
• Sugar - 0.5 kg
• Garlic - 0.5 cups.

Production time: 30 minutes

Number of servings: 9

Nutritional and energy value:

Recipe for “Sweet Eggplants”:

Cut the eggplants and onions into 4 parts

Peel the pepper, cut it into 2-4 pieces lengthwise

Prepare 3 liters of tomato

Add salt, vinegar, vegetable oil and sugar. Cook for 20 minutes.

Add garlic and cook for another 10 minutes.

Roll into sterile jars. You can sterilize for 10 minutes, but not necessarily. Turn the jars upside down and wrap them until they cool. You can eat it the next day.

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August 6, 2018 Alexey0806 #

August 6, 2015 sekashima # (recipe creator)

January 14, 2011 Maria-K #

September 11, 2010 sekashima # (recipe creator)

September 11, 2010 Miss #

September 11, 2010 Irina66 #

September 11, 2010 sekashima # (recipe creator)

September 10, 2010 Leah #

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September 10, 2010 ledi701 #

September 10, 2010 sekashima # (recipe creator)

September 10, 2010 sekashima # (recipe creator)

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Sweet eggplant recipe

One of the common and delicious recipes for a unique and special snack is Chinese Sweet Eggplant. Cooking them is a pleasure. A few minutes of time and an amazing eggplant appetizer is ready. It is good both hot and cold. Eggplant appetizer is a good stand-alone dish. It can also be consumed as a hearty side dish for meat, poultry or fish.

It is best to cook Chinese eggplants in a wok or in a special frying pan with a thick bottom. It is necessary to fry the eggplants in small portions, carefully turning them over to maintain their shape. You can bake eggplants in the oven by sprinkling with vegetable oil.

Making sweet eggplants in Chinese

1. Wash the eggplants, dry them, cut them into cubes about 2 cm wide and about 6 cm long.
2. Finely chop the garlic and hot chili peppers, grate the ginger root.
3. Pour vegetable oil into a preheated frying pan, add about a third of the eggplants and fry them over high heat until golden brown on all sides. Transfer the fried eggplants to a plate, fry two more batches of eggplants, adding oil.
4. Pour a tablespoon of vegetable oil into a hot frying pan, add garlic, pepper and ginger.
5. Fry for almost 30 seconds until translucent.
6. Add sugar, soy sauce and balsamic, add eggplant. Stir and turn off the heat.
7. Add salt to taste for the finished sweet eggplant appetizer, transfer to a plate and sprinkle with finely chopped green onions.

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Comments: 9 Hide comments

The most delicious and simple eggplant recipe I've ever tried. The taste of the snack is very unusual, tart, slightly hot, spicy. Uhhhh. Delicious.

I love eggplant in any form! And these eggplants blew me away! MMMMMMMMMMMMMMMMMMMMMMMMM.

Svetlana, hello! I’m very glad that you liked the eggplants. The recipe, in my opinion, is worthy of attention!

The men really liked these eggplants.

The men liked it. Then this is the height of praise! Not all men adore eggplants, especially sweet ones.

Thank you, Natalya, it turned out very tasty! I made a double portion, enough for one time. Next time I will replace the sugar with honey without heating. Thank you.

By the way, there will be honey here! Glad you liked the eggplant

Fascinating taste: a combination of spicy and sweet, overall I liked it, but I’m unlikely to cook it again.

Lena, this means this is not your combination . Look for another recipe for yourself, fortunately, there are a lot of tasty things on the website!

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Savory eggplants for the winter - recipe in sweet and sour sauce.

Hello. Now we will prepare very tasty eggplants for the winter in sweet and sour sauce

• Medium sized eggplants - 10 pcs.
• Sweet bell pepper – 8 pcs.
• Hot pepper - 1 pc.
• Garlic - 1 head
• Water - 200 g
• Table salt - 1.5 tbsp. l. with a slide
• Sugar - 250-300 g
• Onions - 3-4 pcs.
• Tomato paste - 2-3 tbsp. l
• Vegetable oil - 300 g
• Parsley - a bunch
• Vinegar 9% – 100 g

How to cook eggplants for the winter in sweet and sour sauce

To make very tasty eggplants for the winter in sweet and sour sauce, we washed and cut the eggplants in advance. Cut the eggplants into large pieces; no need to chop them. Sprinkle them with salt, mix and let them stand for 30-40 minutes. After which the eggplants will give a little juice, we will drain it, sort of strain it, and we will fry it.

You and I will need sweet pepper and hot pepper. We also cut the sweet pepper into large pieces; we won’t chop it either. But on the contrary, we cut hot peppers finely.

Don't forget to wear gloves when cutting hot peppers. Otherwise, later, God forbid, you rub your eyes, rub your nose, and it will burn, you will sneeze and you will cry.

We also cut the onion into large pieces. Grind the garlic through a press. Take 300 grams of vegetable oil, a glass of water, sugar, salt and 9% vinegar.

Let's start manufacturing. In a suitable saucepan, cauldron, I don’t understand what you will be using to stew the eggplants in a sweet and sour sauce, pour the eggplants. Next, add pepper to the eggplants. Please note that we do not stew anything separately, we put everything in one pan in layers. Next we have onions. Later we add a bunch of parsley and garlic passed through a press. Set the pan aside for now and prepare the sweet and sour sauce.

Making sweet and sour sauce

To make sweet and sour sauce for eggplant, pour water into a bowl, add sugar, add salt, tomato paste and 9% vinegar. Mix everything thoroughly, add vegetable oil and mix again. Pour the purchased sauce over the eggplants. Mix the eggplants with the sauce and put on fire. As soon as the eggplants boil, reduce the heat and continue cooking over low heat, stirring occasionally, for 35-40 minutes. It is better to add various peppers, reddish, greenish, yellowish, to such eggplants. But if you don’t have it, then add what you have. This will not spoil the taste.

Friends! So the eggplants are ready for the winter in sweet and sour sauce. You can see for yourself how beautiful we are. Eggplants are not boiled, in pieces. Very unique and quite tasty. Cook with us.

At this point, you need to place the eggplants in clean, sterilized jars. We roll them out and place the containers with the lids down until they cool completely, only later can they be put away for storage in a closet or cellar.

Bon appetit! Let's like! Share the recipe with friends. We are waiting for you again on our culinary website “Cooking at HOME”.

Special eggplants in sweet and spicy sauce

Greetings to all lovers of simple and delicious cooking! My regular readers know my tender love for eggplants, from which I prepare many different dishes. During the season, my son and I often made sautéed eggplants, which he particularly likes. But now I recommend preparing special eggplants in a spicy-sweet sauce on cool autumn days. Therefore, to my taste, this dish can not only warm you from the inside, but also add a pleasant abundance to the kaleidoscope of autumn vegetable stews and zucchini pancakes.

Let's take:

• two medium eggplants;
• one medium tomato;
• one carrot;
• one head of onion;
• one reddish sweet pepper;
• a couple of cloves of garlic;
• one small chili pepper;
• soy sauce;
• vegetable oil for frying.

First, wash the eggplants and cut them into large semicircles - approximately 1-1.5 cm wide. Place in a bowl and sprinkle generously with salt.

We set aside and prepare other vegetables, so that there will be no time to be distracted later - these special eggplants are cooked in almost 20 minutes over very high heat, and therefore all the ingredients must be chopped in advance.

As you can see in the collage above, carrots and onions must also be washed and cut into semicircles. The onion can be thinner, but the carrots are better thinner. Wash the sweet peppers, remove seeds and cut into short strips.

I have chili peppers growing right on my windowsill - they are quite hot, depending on the harvest. From time to time I take only half of a pod like this, and from time to time the whole one.

The main thing is to remove the seeds from the pepper - they give the greatest bitterness and spiciness. Although, naturally, you can not add chili at all, but then the eggplants will turn out to be simply sweet, without spiciness, which does not quite correspond to the special taste that we will achieve in the process of making eggplants.

We peel the garlic and pepper; by the way, it is also better to remove the hot core from the garlic, and then cut the garlic and pepper into small pieces.

Approximately like this, in general.

What I like about the process of making these eggplants is that the vegetables are cut quite large, which speeds up the preparatory process of preparing the vegetables for the upcoming processing.

Next, wash the tomato and cut into large quarter rings or half rings.

When all the vegetables are chopped (and placed on various plates), pour vegetable oil into a deep frying pan and turn on the burner to the highest heat. It is on this that we will continue to cook. So get ready to act. This dish does not tolerate any delay or unnecessary fuss.

When the oil is slightly warm, add the onion and, stirring occasionally, fry it until slightly translucent. Then add the carrots and, continuing to stir, cook until the carrots begin (specifically, just begin) to soften.

Then add garlic and chili. Taking into account that all this happens at a very high temperature, you will often have to stir the vegetables and I strongly do not recommend being distracted by anything else, otherwise the dish may burn and be bitter.

So, stir, and focus on the smell - how the corresponding garlic smell comes from the frying pan, which means you can add the next component. And this is a sweet pepper.

Again, stir, let the pepper soak and watch - the pepper becomes softer, usually this takes three or four minutes, which means you can add eggplant.

Beforehand, while the vegetables are frying, take a minute to wash the eggplants from salt and let them drain. There is no need for excess moisture in this dish. The washed eggplants are sent to the rest of the vegetables, and you, armed with a spatula and stirring, watch what is happening in the pan.

Eggplants typically take up a lot of oil, so you may need to add a little vegetable oil at this step. Eggplants should be intensely fried, not simmered.

And, of course, stir all the time. As the eggplants become smaller in size and more than half soft, add the tomatoes (if there is juice left in the plate, it is better NOT to add it).

We're almost there. There are a couple of steps left, but they are fundamental and significant.

Naturally, we do not forget to stir our special eggplants from time to time, and I would like to note that after adding tomatoes, we usually have to stir most intensively and often.

Finishing touches - when the eggplant pieces have become completely soft - add approximately 3-4 tablespoons of soy sauce (depending on the degree of salinity of a particular sauce, you may need more or less), also... 1 teaspoon of honey. Yes. Health advocates are currently throwing a grenade at me for cooking my honey. But those who don’t want to spoil honey can take 2/3 teaspoon of sugar.

I specifically add honey for two reasons: 1st - it gives its own smell to vegetables; 2nd - honey gives the desired “thickness” to the sauce without caramelization. Such are the things.

So, a lot of words, more action. We quickly added the sauce and honey, and continued to work with a spatula, mixing thoroughly and carefully. It takes almost a couple of minutes for the honey and sauce to be absorbed into the vegetables and distributed moderately throughout the dish.

You can carefully fish out a piece of eggplant or sweet pepper and test whether there is enough saltiness and sweetness in the dish. From time to time I add a little salt (if I haven’t poured enough sauce) or a little more honey. It is important that the taste be uniformly salty-sweet with a pungent aftertaste.

We put a huge end to this by simply removing the pan from the heat. This dish is no longer worth leaving on a hot burner.

Photo taken with flash and these special eggplants in sweet and spicy sauce look quite greasy. In fact, this is not entirely true - I don’t use a lot of oil: about 2-3 tablespoons. spoons at the very beginning and 1 table. spoon if required during the process.

By the way:

When I have sesame oil, I add almost half a tablespoon and it - it gives a special flavor

And with rice, which I usually cook without salt and oil, this dish goes well together.

Although not so long ago I made buckwheat porridge with mushrooms, and I gobbled up these eggplants along with the porridge - it was also delicious.

Due to the fact that this dish is quite spicy, my four-year-old son refuses to eat it for now, but I am happy - I will get more.

Prepare these special eggplants and warm yourself and your family!

Special eggplants in sweet and spicy sauce