Serious Eats: Recipes

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

Romanian Sweet and Sour Eggplant. [Photograph: Jennifer May]

Towards the end of the summer, eggplant tends to get the brunt of my vegetable exhaustion. By the time I reach for it, it will have been languishing in the crisper drawer until a bit too shriveled to eat in any way not roasted and pureed. So when I saw a new style of eggplant recipe in Susan Feniger's Street Food, I jumped on it.

Feniger's recipe is an interpretation of Eastern European eggplant salad made bold with a stewed tomatoes, apple cider vinegar, and a generous scoop of brown sugar. The eggplant is salted and then coated in a bright parsley-scallion pesto before being fried in copious amounts of oil. After it has been reduced to a silky, rich version of its former self, the eggplant spends a quick 10 minutes stewing with the tomatoes, sugar, and vinegar. It may not be the sexiest eggplant dish imaginable, but the final salad is certainly a unique take on the aubergine.

Reprinted with permission from Susan Feniger's Street Food by Susan Feniger. Copyright 2012. Published by Clarkston Potter. Available wherever books are sold. All rights reserved.

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