Susan Feniger's Street Food's Romanian Sweet and Sour Eggplant

Name: Susan Feniger's Street Food's Romanian Sweet and Sour Eggplant
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Eastern European, European
Ingredients: 411 grams whole peeled tomatoes, drained and roughly chopped; 4 servings Canola oil; 1 teaspoons cayenne pepper; 177 milliliters cider vinegar; 118 milliliters packed dark brown sugar; 907 grams large eggplants (about; 10 cloves garlic, peeled; 3 Tbsps kosher salt; 118 milliliters extra-virgin olive oil; 59 milliliters 1/2 bunch fresh Italian parsley leaves and small stems, roughly chopped; 2 bunches scallions, white and green parts, roughly chopped

You can never have too many side dish recipes, so give Susan Feniger's Street Food's Romanian Sweet and Sour Eggplant a try. This gluten free and vegan recipe serves 4. One serving contains 583 calories, 5g of protein, and 42g of fat. It is a rather inexpensive recipe for fans of Eastern European food. From preparation to the plate, this recipe takes around 2 hours. Head to the store and pick up parsley leaves and stems, kosher salt, cayenne pepper, and a few other things to make it today.

Instructions

Cut off and discard both ends of each eggplant, and cut them lengthwise into 1/4-inch-thick slices.

Ingredients you will need

Eggplant

Lay the slices out on a baking sheet, and sprinkle both sides with the 3 tablespoons salt. Set aside for 20 minutes so that the salt will draw out some of the water from the eggplant. Then pat the eggplant dry with a dish towel.

Ingredients you will need

Eggplant

Water

Salt

Equipment you will use

Baking Sheet

Kitchen Towels

Put the olive oil, garlic, scallions, parsley, cayenne, and remaining 1/2 teaspoon salt in a food processor, and puree until a smooth paste forms (it will resemble pesto).

Ingredients you will need

Olive Oil