Pan-Fried Eggplant With Onion, Caper and Herb Sauce
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 2 medium eggplants (white or purple)
- 1 -2 teaspoon salt
- 3 tablespoons olive oil, divided
- 2 tablespoons capers
- 2 tablespoons lemon juice
- 1 tablespoon balsamic vinegar
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh basil
- 1⁄3 cup finely chopped red onion
- 1 teaspoon minced garlic
directions
- Peel eggplants and slice into 3/4 inch slices. Sprinkle both sides with salt, and let sit about 20 minutes to draw out the water. Blot both sides with paper towel.
- Heat 1 tbsp olive oil in large non-stick frying pan over medium-high heat. Cook eggplant about 4-5 minutes on each side, until cooked through and browned. Remove eggplant to serving dish.
- While eggplant is cooking, combine capers, lemon juice, balsamic vinegar, parsley, basil and 1 tbsp olive oil. For a finely chopped sauce, you can pulse this mixture in a food processor, otherwise can leave as is (if not using capers, leave as is).
- Add last tbsp olive oil to pan, heat about 30 seconds, then add red onion and saute 2-3 minutes. Add minced garlic and saute another minute. Add caper mixture and heat through for about a minute.
- Pour sauce over eggplant and serve immediately.
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RECIPE SUBMITTED BY
jaynine
United States