SWEET AND SOUR EGGPLANT RECIPE RECIPES

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CHINESE SWEET AND SOUR SAUCE | CHINA SICHUAN FOOD



Chinese Sweet and Sour Sauce | China Sichuan Food image

All-purpose Chinese sweet and sour sauce, for around 500g food or a small rice bowl of dipping sauce! How to use it, add your fried chicken, pork, fish, shrimp, tofu and whatever you want before or after adding water starch!

Provided by Elaine

Categories     sauce

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Number Of Ingredients 12

2 middle size garlic cloves ( , minced)
1 tsp. minced ginger
1 tsp. green onion white
2 tbsp. vegetable oil
4 tbsp. ketchup
8 tbsp. water ( , 1/2 cup of water)
1/2 tbsp. rice vinegar
1 tbsp. sugar
1 tbsp. light soy sauce
a small pinch of salt if needed
1 tbsp cornstarch
3 tbsp water

Steps:

  • Heat up vegetable oil in pan or wok; add garlic, green onions and ginger to stir-fry for around 2 minutes or until aroma with low fire.
  • Then pour the basic sauce to the wok, bring all the content to a boiling. And add water starch in. Keep on stirring in the process.

ROASTED EGGPLANT CAPONATA RECIPE | INA GARTEN | FOOD NET…



Roasted Eggplant Caponata Recipe | Ina Garten | Food Net… image

Provided by Ina Garten

Total Time 3 hours 38 minutes

Prep Time 15 minutes

Cook Time 53 minutes

Yield 8 servings

Number Of Ingredients 16

1 large eggplant (1 1/2 pounds)
Good olive oil
4 ounces jarred roasted red peppers, chopped
1/2 cup large green olives, pitted and chopped
1 cup chopped yellow onion
1/8 teaspoon crushed red pepper flakes
1 tablespoon minced garlic (3 cloves)
3 tablespoons minced parsley
2 tablespoons pine nuts, toasted
2 tablespoons freshly squeezed lemon juice
2 tablespoons drained capers
2 tablespoons tomato paste
1 tablespoon red wine vinegar
2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
Toasted pita triangles, for serving

Steps:

  • Preheat the oven to 400 degrees F. Line a sheet pan with aluminum foil.
  • Place the whole eggplant on the pan, prick with a fork in several places, and rub with olive oil. Roast for 45 to 50 minutes, until the eggplant is very soft when pierced with a knife. Set aside to cool. Halve the eggplant, peel, and discard the skin. Place the eggplant, peppers, and olives in the bowl of a food processor fitted with the steel blade and pulse until coarsely chopped. Pour into a mixing bowl.
  • Meanwhile, heat 1 tablespoon of olive oil in a medium saute pan. Add the onion and red pepper flakes and cook over medium heat for 5 minutes, until the onion is lightly browned. Add the garlic, cook for 1 minute, and add to the eggplant mixture. Add the parsley, pine nuts, lemon juice, capers, tomato paste, vinegar, salt, and pepper and mix. Cover with plastic wrap and refrigerate for a few hours to allow the flavors to develop. Taste for seasonings and serve at room temperature with toasted pita triangles.

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