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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 $1.4

$1.40 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:34%

Spoonacular Score: 34%

 

If you have about roughly 45 minutes to spend in the kitchen, La Nonna's Sweet and Sour Eggplant Dip might be an excellent gluten free, dairy free, lacto ovo vegetarian, and vegan recipe to try. This hor d'oeuvre has 152 calories, 2g of protein, and 7g of fat per serving. This recipe serves 4. For $1.4 per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. 1 person has tried and liked this recipe. A mixture of yo, olives, sugar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It can be enjoyed any time, but it is especially good for The Super Bowl. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 33%. This score is rather bad. La Nonna’s Sweet And Sour Eggplant Dip, Sweet-and-Sour Eggplant, and Sweet and Sour Eggplant are very similar to this recipe.

Sparkling rosé and Sparkling Wine are great choices for Dipping Sauce. 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. The Santa Margherita Sparkling rosé with a 4.1 out of 5 star rating seems like a good match. It costs about 22 dollars per bottle.

Santa Margherita Sparkling Rose

Santa Margherita Sparkling Rose is a lovely pink hue. A subtle succession of floral fragrances lifted by white fruits and delicate hints of red berry fruits. Lively and long-lingering freshness on the palate for a brilliantly versatile drinking experience that is all lightness and easy-drinking appeal.Blend: 50% Chardonnay, 45% Glera (Prosecco), and Malbec 5%

» Get this wine on Wine.com

Ingredients

Servings:
1 cup
1 cup olive oil
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 cups
0.25 cups red wine vinegar
red wine vinegar
0.25 cups
0.25 cups sugar
sugar
some
some salt and pepper
salt and pepper
2
2  yo
yo
1 cup olive oil
1 cup
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 cups red wine vinegar
0.25 cups
red wine vinegar
0.25 cups sugar
0.25 cups
sugar
some salt and pepper
some
salt and pepper
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: $1.47
Ingredient
1 cup 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
Price
$2.57
$0.48
$1.39
$0.27
$0.62
$0.19
$0.30
$0.07
$5.89

Tips

Health Tips

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

Cooking Tips

  • Just a head's up: tomatoes shouldn't be refrigerated! They will lose their flavor and probably get mushy too. For more on selecting and storing tomatoes and other vegetables, check out the academy.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • Whether packed in salt or brine, it's a good idea to rinse capers to remove some excess salt. In case you're wondering what the difference between capers and caper berries is, capers are flower buds, while caper berries are the product of the same flower buds being allowed to mature and produce fruits (i.e. the caper berries!) Most sources say the two are not interchangeable, as they differ in both size and flavor.

  • get more cooking tips

Green Tips

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

Disclaimer

Nutritional Information

Quickview
151 Calories
1g Protein
6g Total Fat
22g Carbs
6% Health Score
Limit These
Calories
151
8%

Fat
6g
10%

  Saturated Fat
0.93g
6%

Carbohydrates
22g
8%

  Sugar
17g
19%

Cholesterol
0.0mg
0%

Sodium
261mg
11%

Get Enough Of These
Protein
1g
4%

Vitamin C
17mg
22%

Vitamin A
798IU
16%

Manganese
0.24mg
12%

Vitamin K
11µg
11%

Vitamin E
1mg
10%

Fiber
2g
10%

Potassium
321mg
9%

Vitamin B6
0.18mg
9%

Folate
25µg
6%

Copper
0.11mg
5%

Magnesium
18mg
5%

Vitamin B1
0.07mg
4%

Phosphorus
44mg
4%

Iron
0.62mg
3%

Vitamin B3
0.67mg
3%

Calcium
33mg
3%

Vitamin B2
0.04mg
3%

Zinc
0.31mg
2%

Vitamin B5
0.17mg
2%

Selenium
0.88µg
1%

covered percent of daily need

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