sweet and sour eggplant

it doesn’t seem possible, but school is starting tomorrow…

i’m not dreading school, but i’m also not quite ready to have every minute consumed with school work. i kinda got used to having my nights and weekends free over the summer.

ok, i’ll stop whining about the great opportunity i have to go to grad school (but seriously, it’s the hardest thing i’ve ever done) and tell you all about this dish – which is perfect for the beginning of fall.

my dear friend katie sent me this recipe, and it’s absolutely amazing. i’m pretty picky about how my eggplant is cooked – it can be greasy and heavy if not done well – but because i completely trust katie’s judgment and rave reviews, it went to the top of my must-make recipe list.

although this meal requires more simmering time than i usually allot on a weekday meal, it is completely worth the wait. the sweet and sour flavors are much richer and more complex than…almost anything else i’ve eaten. i know thats kind of a cop out, but it’s a really unique dish, one that we gobbled up, enjoying every bite!

one year ago: coconut rice and beans
two years ago: pancakes
three years ago: tagine

sweet and sour eggplant

yields 4 servings
borrowed from recipes for health by martha rose schulman in the ny times

  • 1- 1½lb eggplant, halved and cut into 1/2″ half circle slices
  • olive oil, for coating the eggplant
  • dash of salt
  • 2T olive oil
  • 2 cloves of garlic, minced
  • 1½lbs of tomatoes, grated (see instructions below)
  • 1t sugar
  • another dash of salt
  • dash of pepper
  • 2T pomegranate molasses
  • 15oz can of garbanzos, rinsed and drained
  • 2T flat leaf parsley, optional
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  1. preheat your oven to 450º
  2. line a cookie sheet with foil, grease it with olive oil, and place the eggplant slices on top
  3. brush the eggplant with olive oil, sprinkle it with salt, and cook it for 20 minutes in the oven
  4. take the sheet out of the oven, fold the foil over to make a pouch around the eggplant and allow the pieces of eggplant to steam inside for 15 minutes
  5. meanwhile, slice the tomatoes in half, use your fingers to scoop out the seeds, and run the insides of the tomato against a box grater – this is a great technique to quickly separate the tomato from the peel without too much hassle
  6. in a large pot, heat 2T olive oil over medium heat and add the garlic, stirring for 30 seconds
  7. add the tomatoes, sugar, salt, and pepper – adjusting the salt and pepper to taste
  8. bring to a simmer and allow to continue simmer for 10 minutes, stirring often
  9. add the eggplant, pomegranate molasses (most stores carry this in their asian section – i always have some on hand to make muhammara), and garbanzos
  10. cover and simmer for 20 minutes, stirring occasionally
  11. divide and serve with your favorite grain – we served ours with couscous and a little yogurt on the side – sprinkle with parsley, and enjoy!

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