Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Light Vinegared Eggplant

Vegetables - Eggplant - -

INGREDIENTS

1 medium eggplant, about 250 grams / 1/2 pound
3 tablespoons rice vinegar, mild white wine, or cider vinegar
1 1/2 tablespoons sugar
Pinch of salt

METHOD

To prepare the eggplant, cut into quarters lengthways, then slice across into 1 centimeter / 1/5 inch slices.

Simmer the eggplant pieces in water until cooked to liking. They should be soft, but not mushy. Meanwhile, mix the sugar and salt into the vinegar until completely dissolved. When the eggplant is cooked, drain and cool to room temperature. Add the sweet vinegar just before serving, and mix well.

NOTES

You can eat this dish hot, but I think it's nicest at room temperature. It will keep for a few hours, but it's best to add the vinegar immediately before serving.

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