Vegan Sweet and Sour Eggplant

Some dishes may not win a price for there looks like this vegan Sweet and Sour Eggplant, but it should definitely win a price for best flavour. This side dish is so special. The combination between the baked eggplant, the sour taste of the apple cider vinegar and then the slightly sweet taste of the blue grapes… simply heavenly delicious. You prepare this dish in just 10 minutes and the oven does the rest of the work. Delicious to eat with, for example, rice, potatoes, salad, pasta and bread.

Serves: 6 (as a side dish)
Prep time: 10 minutes
Total time: 1 hour and 5 minutes

Ingredients

3 (900 g) eggplants
2 (120 g) onions
6 cloves garlic
80 ml extra virgin olive oil
70 ml apple cider vinegar
1 ½ tsp salt
160 g blue grapes
50 g pine nuts, roasted
Freshly ground black pepper

Method

1. Preheat the oven to 220 degrees Celsius.
2. Wash the eggplant and remove the ends. Cut the eggplant into large strips.
3. Peel the onion and cut into pieces. Peel the garlic and cut into slices. Add this to the bowl along with the olive oil, apple cider vinegar and salt. Toss everything to combine. Divide over a baking tray and bake in the oven for 15 minutes.
4. Remove the baking sheet from the oven, add the grapes and mix everything together. Bake in the oven for 40 minutes until the eggplant is cooked through.
5. Remove from the oven and garnish with toasted pine nuts and some freshly ground black pepper.