Prep 25 mins
Cook 15 mins
We're growing white eggplants in our garden this year, which they say are supposed to be a bit sweeter than purple. This recipe came off another site then was tweaked just a bit. The first time I made it I left out the capers and used dried parsley and basil and it was still delicious. The topping is also good on fried fish.
- 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
- 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.
This was my first time making eggplant and I am turned off of it for awhile.