Slow-Cooked Sweet and Sour Eggplant Recipe
Those who know me, know that eggplant is my least favourite vegetable. However, when it is cooked in this slow, savoury and sweet way, the eggplant melts and develops the most delicious flavour. My closest childhood friend’s mother used to make this every Shabbat.
Ingredients
- 2 large eggplants, sliced into ½-
- inch slices
- Kosher salt for sprinkling
- Flour (any kind) for eggplant
- Neutral oil for frying
- 2 large onions, sliced thinly
- 1 156-ml/5.5-oz can tomato paste
- Juice of 1 lemon (about 3-4 tbsp)
- 1-2 tbsp sugar or date syrup
- 1½ cups warm water
Instructions
- 1
Heat the oven to 250˚F.
- 2
Sprinkle the eggplant slices all over with kosher salt, stack in a colander and let sit in the sink for 30 minutes. After 30 minutes, pat the slices well with paper towel.
- 3
Heat the oil in a large fry pan. There should be about 1 inch of oil. Dredge the eggplant with flour on both sides. Fry the eggplant until golden on both sides (about 3-5 minutes per side). You will need to do this in batches and may need to add more oil. Transfer eggplant slices to a paper towel. When the remaining oil is cool, remove it from the pan but leave a little bit.
- 4
Add the sliced onion to the fry pan and cook until golden.
- 5
Lay half the sliced onion on the bottom of an oven safe dish. Lay the eggplant slices on top of the onions. The eggplant will be overlapping a little. Sprinkle the remainder of the onions all over the eggplant.
- 6
In a small bowl, mix the tomato paste, lemon juice, sugar or date syrup and warm water. Pour mixture all over the eggplant and onions.
- 7
Cover with foil or a lid. Bake for 2½-3 hours. Serve warm or at room temperature. Serves 6-8.
Tips & Storage
- How to Store
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Can I Freeze This?
- Most recipes freeze well for up to 3 months. Cool completely before transferring to a freezer-safe container.
- Make Ahead Tip
- This recipe can be prepared in advance. Simply reheat when ready to serve.
You Might Also Like
View all recipes →
Dessert
Italian Lemon Ricotta Cheesecake with Blackberry Coulis
An Italian cheesecake is typically made with ricotta cheese. It is not overly sweet and slightly drier than a traditional cheesecake. This cake is best made the day before you want to serve it. The Blackberry Coulis really adds a nice touch. You can use frozen raspberries if you can find blackberries.
July 29, 2022
Smoked Paprika and Garlic Zucchini or Eggplant Chips
These are so easy to make. When I feel like I need potato chips these really satisfy that craving.
July 27, 2022
Zucchini, Ricotta and Gruyere Galette
Making any sort of galette is always a good idea. This dough is perfect for a sweet galette as well, just increase the sugar to 2 tbsp.
July 25, 2022
Frequently Asked Questions
How do I make Slow-Cooked Sweet and Sour Eggplant?
This Slow-Cooked Sweet and Sour Eggplant recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 10 ingredients and the recipe is designed for home cooks of all skill levels.
What goes well with this slow-cooked sweet and sour eggplant?
This recipe pairs well with a variety of dishes. Try it as part of a complete meal with complementary sides, salads, or proteins.