Eggplant sauté is served both hot and cold with any side dish, as well as a separate dish.
Summary
| Cook Time | 25 mins |
| Total Time | 25 mins |
| Course | Side Dish |
| Servings (Default: 4) |
Ingredients
Ingredients- Olive oil – 2 tablespoons l.
- Large onion (chopped) – 1 pc.
- Golden raisins – 2 tbsp
- Peanuts – 2 tbsp
- Garlic (chopped) – 2 cloves
- Red pepper (powder) – 0.25 teaspoon.
- Tomato paste – 0.25 cup
- Cocoa powder – 1 teaspoon
- Sugar – 2 tbsp
- Small eggplant (diced) – 1 pc.
- White wine vinegar – 0.3333 cup
- Water – 0.3333 cup
- Coarse salt
Print Recipe
Pin Recipe Instructions
- Heat oil in a large cast-iron saucepan over medium-high heat. Pour in onions, raisins, garlic, nuts and red peppers. Cook, stirring occasionally until the onions are golden brown, about 5-7 minutes.
- Add tomato paste, cocoa powder and 2 tbsp sugar. Cook for 2-3 minutes. Pour in eggplants, vinegar and water.
- Cover and cook over medium heat, stirring occasionally, until the eggplant is soft and thick, about 7-10 minutes. Salt. Serve warm or chilled.
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