Recipe for sweet and sour eggplant with yogurt and chili

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Yyou can never have too many ways to cook eggplant. Their meat absorbs other flavors and can absorb ingredients from very different cultures (Japanese flavors are as good with them as Middle Eastern). Although they are supposed to be a summer ingredient, they seem perfect to me in the fall, soft and smoky.

Times

preparation time: 15 minutes plus 2 hours 20 minutes rest

Cooking time: 25 minutes

Serve

Six as a side dish or as part of a series of dishes

Ingridients

  • 70 g raisins
  • 125 ml sherry Amontillado
  • ¼ teaspoons of chili flakes
  • Olive oil, for frying
  • 4 large aubergines, stalks removed, cut lengthwise
  • 150 ml of white wine vinegar
  • 75 g of sugar
  • 55 g of liquid honey
  • 1 tablespoon hot water
  • A really generous pinch of saffron thread
  • 250 g of Greek yogurt
  • 25 g of roasted pine nuts or almond flakes
  • Leaves of a small bouquet of mint, larger torn

Method

  1. Put the raisins in a pan with sherry and chili flakes. Bring to a boil, then immediately reduce the heat, cook for a few minutes and then remove from the heat. Allow to cool, then place in a jam jar or bowl. Cover.
  2. In two separate pans, heat a few tablespoons of olive oil – this only speeds up the process – and fry the eggplant slices on both sides until golden and soft. When you cook them, season them. Transfer them to a wide shallow bowl. When the aubergines cool, a lot of oil will leak out. Leave them for a few hours and then pour off the olive oil – you can use it again for other vegetables.
  3. Heat the white wine vinegar with the sugar until the sugar dissolves. Allow to cool. Transfer the aubergines to another bowl, pour over the vinegar mixture and leave for 30 minutes.
  4. Meanwhile, put the honey in a bowl and 1 tablespoon of boiling water in a cup. Add saffron to the water and stir. Let stand for 30 minutes until the water is really golden, then mix it with the honey and stir until smooth.
  5. Lift the aubergines out of the vinegar mixture and arrange them on a plate or individual plates. Drizzle them with some extra virgin olive oil. Pour in the yogurt, top with the chili raisins – with some sherry – and the toasted nuts. Sprinkle over the shredded mint, then drizzle over the top with a little saffron honey and serve.

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