Categories: LUNCH/DINNER

sweet and sour vegetables

This is a dish of Persian origin, not Chinese as it sounds. Eggplants are fried and mixed with tomatoes, mint, sugar, and vinegar.
serves 4
  • 2 large eggplants
  • 6 tbsp olive oil
  • 4 garlic cloves, crushed
  • 1 onion, cut into eight
  • 4 large tomatoes, seeded and chopped
  • 3 tbsp chopped mint
  • 2/3 cup vegetable bouillon
  • 4 tsp brown sugar
  • 2 tbsp red wine vinegar
  • 1 tsp Chile flakes
  • salt and pepper
  • spring of fresh mint, to garnish
1. using a sharp knife, cut the eggplants into cubes.put them in a colander, sprinkle with plenty of salt, and let stand for 30 minutes. Rinse well under cold running water to remove all traces of the salt and drain thoroughly. this process removes all the bitter juices from the eggplants. pat dry with paper towels.
2. heat the oil in a large,heavy-based skillet.
3. add the eggplants and saute over medium heat, stirring constantly, for 1-2minutes, until beginning to colour.
4. stir in the garlic and onion wedges and cook, stirring constantly, for another 2-3minutes.
5. stir in the tomatoes, mint and vegetable bouillon.lower the heat, cover with a lid, and simmer for about 15-20 minutes, or until the eggplant is tender.
6. add the brown sugar, red wine vinegar, and chile flakes, then season with salt and pepper according to taste and cook for another 2-3 minutes, stirring constantly.
7. Transfer to a warmed serving dish, garnish the eggplant with fresh mint sprigs and serve immediately.

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