I love unexpected food combinations, so I had to make this sweet and sour eggplant dish the moment I saw it. I was flipping through Susan Feniger’s Street Food when I found this recipe. If you want to make something different and full of flavor I suggest you buy this book, because there is not a recipe in there that does not excite your senses.

Cooking with eggplant is fun because eggplant is the type of vegetable that does not mind big flavors. By itself eggplant is very mild so it needs  a lot of support. A classic addition of tomato is perfect complement to the eggplant. My favorite eggplant dish is eggplant parmigiana which I posted on this blog already. Sweet and sour eggplant is another outrageously delicious dish, because at first it scares you with the amount of cider vinegar the recipe calls for but when you try the final product you cannot believe just how right it is. I paired the eggplant with rice, which helped catch all that sweet and sour goodness.

Sweet and Sour Eggplant (Susan Feniger’s Street Food):

Cut off and discard both ends of 2 large eggplants (2 lbs.), and cut them lenghtwise into 1/4-inch-thick slices. Lay the slices out on a baking sheet, and sprinkle both sides with 3 tbsp. kosher 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.

Put 1/2 cup olive oil, 10 cloves garlic, 2 bunches roughly chopped scallions, 1/2 tsp. cayenne pepper, and 1/2 tsp. kosher salt in a food processor, and puree until a smooth paste forms (it will resemble pesto). Spread liberally all over both sides of the eggplant slices.

In a large saute pan set over medium-high heat, heat 2 tbsp. canola oil. Add enough eggplant slices to cover the bottom of the pan, and cook until they are browned on both sides and cooked through, 2 to 3 minutes per side. Transfer the eggplant to a platter or plate. Repeat this process with the remaining eggplant slices, adding 2 tbsp. canola oil for each batch. Cut the cooked eggplant into 1-inch wide stripes.

In a saucepan set over medium heat, combine 1 (14 1/2 ounce) can whole peeled tomatoes, 3/4 cup cider vinegar, and 1/2 cup packed dark brown sugar. Mash the tomatoes with a wooden spoon and stew for 12 minutes or until the tomatoes begin breaking down. Add the eggplant strips and stir together. Reduce the heat to low and simmer for 8 to 10 minutes, until most of the liquid has been cooked off. Remove from the heat and serve, or chill. This dish may be served warm or cold.

Makes: 4 cups.