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La Nonna's Sweet and Sour Eggplant Dip

 
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $2.15

$2.15 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 super bowl,vegetarian,vegan,gluten-free,dairy-free,gluten free,dairy free,lacto ovo vegetarian,vegan antipasti,condiment,starter,snack,appetizer,dip,antipasto,hor d'oeuvre,spread
spoonacular Score:65%

Spoonacular Score: 65%

 

The recipe La Nonna's Sweet and Sour Eggplant Dip can be made in approximately 45 minutes. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 256 calories, 4g of protein, and 12g of fat per serving. This recipe serves 4. For $2.15 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. It will be a hit at your The Super Bowl event. Not a lot of people made this recipe, and 1 would say it hit the spot. If you have to 2 of olive oil, yo, sugar, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. It works well as a hor d'oeuvre. Taking all factors into account, this recipe earns a spoonacular score of 36%, which is not so spectacular. Similar recipes are La Nonna’s Sweet And Sour Eggplant Dip, Sweet and Sour Eggplant, and Sweet and Sour Eggplant.

Antipasti can be paired with Sparkling Wine and Sparkling rosé. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. You could try La Marca Prosecco. Reviewers quite like it with a 5 out of 5 star rating and a price of about 20 dollars per bottle.

La Marca Prosecco

This sparkling wine is a pale, golden straw in color. Bubbles are full textured and persistent. On the nose the wine brings fresh citrus with hints of honey and white flowers. The flavor is fresh and clean, with ripe citrus, lemon, green apple, and touches of grapefruit, minerality, and some toast. The finish is light, refreshing, and crisp.Always serve La Marca Prosecco chilled between 46-50°F. A versatile Italian Sparkling wine, La Marca Prosecco can be served in sparkling flutes or white wine glasses. A full bottle serves approximately 5-7 glasses. After pouring the first round, seal the opened bottle with a bottle stopper to keep remaining wine fresh and effervescent and keep the wine chilled to 46-50°F. An opened bottle should last about 3-4 hours with the bottle closure.

» Get this wine on Amazon.com

Ingredients

Servings:
1 cup
1 cup to 2 of olive oil
to 2 of olive oil
2 medium
2 medium yellow onions
yellow onions
3
3  tomatoes
tomatoes
4 cloves
4 cloves garlic
garlic
2 Tbsps
2 Tbsps capers
capers
3 Tbsps
3 Tbsps olives
olives
0.25 cup
0.25 cup red wine vinegar
red wine vinegar
0.25 cup
0.25 cup sugar
sugar
some
some salt and pepper
salt and pepper
2
2  yo
yo
2
2  yo
yo
1 cup to 2 of olive oil
1 cup
to 2 of olive oil
2 medium yellow onions
2 medium
yellow onions
3  tomatoes
3
tomatoes
4 cloves garlic
4 cloves
garlic
2 Tbsps capers
2 Tbsps
capers
3 Tbsps olives
3 Tbsps
olives
0.25 cup red wine vinegar
0.25 cup
red wine vinegar
0.25 cup sugar
0.25 cup
sugar
some salt and pepper
some
salt and pepper
2  yo
2
yo
2  yo
2
yo

Equipment

slotted spoon
slotted spoon
paper towels
paper towels
potato ricer
potato ricer
colander
colander
frying pan
frying pan
slotted spoon
slotted spoon
paper towels
paper towels
potato ricer
potato ricer
colander
colander
frying pan
frying pan


Instructions

Cut eggplant into small cubes (about inch) and transfer to a colander. Toss with 2 teaspoons of salt. Let drain 1 hour. While waiting for the Eggplant, prep your other ingredients by chopping your onions, tomatoes, garlic, capers, olives and measuring your vinegar and sugar. Put everything aside. After an hour, gently squeeze (I use a potato ricer to do this task) eggplant to remove excess moisture and pat dry (they need to be very dry). Heat about 1 cup of the oil in a heavy skillet over moderately high heat until very hot. You can test the oil by adding one of the eggplant cubes, if it rapidly bubbles up, the oil is ready. Fry the eggplant in batches (dont crowd the pan, you want the eggplant to crisp up) stirring and turning constantly with a slotted spoon, until browned and tender, 3 to 5 minutes per batch. Transfer to a tray lined with paper towels to drain and cool. Pour off all but 2 tablespoons oil from skillet, then reduce heat to moderate and cook onion, until translucent. Add the garlic and cook until golden, season with salt and pepper, stirring occasionally, about 5 minutes of so. Add the eggplants and tomatoes and stir to coat. Then add the olives, cappers and cook for about 2-3 minutes more to mesh all the flavors together. Now the tricky part, building the sweet and sour flavor. I usually start by adding the vinegar and sugar in increments of 1 tablespoon at a time, stirring and cooking for about 1-2 minutes after each addition and tasting it as you go along until you get the right amount balance to your taste. Im also at the same time, adjusting the salt and pepper if needed. Remember taste, taste and taste some more, as you are cooking along. Once you find that right sweet and sour punch, simmer uncovered, stirring occasionally for about 15 more minutes. Cool to room temperature and served. You can also store it in a jar and chill in the refrigerator. It usually keeps up to a week.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.15
Ingredient
1 cup to 2 of olive oil
2 mediums yellow onions
3 tomatoes
4 cloves garlic
2 tablespoons capers
3 tablespoons olives
¼ cups red wine vinegar
¼ cups sugar
2 yo
Price
$2.57
$0.48
$1.08
$0.27
$0.62
$0.19
$0.30
$0.07
$3.03
$8.62

Nutritional Information

Quickview
256 Calories
4g Protein
12g Total Fat
36g Carbs
19% Health Score
Limit These
Calories
256k
13%

Fat
12g
19%

  Saturated Fat
1g
11%

Carbohydrates
36g
12%

  Sugar
25g
28%

Cholesterol
0.0mg
0%

Sodium
411mg
18%

Get Enough Of These
Protein
4g
8%

Manganese
0.77mg
38%

Fiber
9g
37%

Vitamin C
22mg
28%

Potassium
845mg
24%

Vitamin K
23µg
22%

Vitamin E
3mg
20%

Folate
75µg
19%

Vitamin B6
0.37mg
19%

Vitamin A
851IU
17%

Copper
0.3mg
15%

Magnesium
51mg
13%

Vitamin B3
2mg
11%

Vitamin B1
0.16mg
10%

Phosphorus
99mg
10%

Vitamin B5
0.81mg
8%

Vitamin B2
0.13mg
8%

Iron
1mg
7%

Calcium
53mg
5%

Zinc
0.67mg
4%

Selenium
1µg
2%

covered percent of daily need

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