Sunday, March 30, 2014

Pan-fried Eggplant with Balsamic, Basil, and Capers

This recipe comes from Saveur magazine. It's based on a recipe from a restaurant in Marseille France.

This is a wonderfully simple and tasty recipe. I cheated and used a pre-made Balsamic reduction which makes the prep even easier. I also suggest using breadcrumbs to garnish this for a change of pace.


½ cup balsamic vinegar
1 cup olive oil
2 small eggplant (about 8 oz. each), trimmed and sliced ⅓ thick crosswise
Kosher salt and freshly ground black pepper, to taste
2 tbsp. capers
4 basil leaves, thinly sliced


1. Simmer vinegar over medium heat in a 1-qt. saucepan until reduced to a thick syrup, about 15 minutes.

2. Heat half the oil in a 12" skillet over medium-high heat. Working in batches and adding more oil as needed, fry eggplant, flipping once, until golden-brown, 5–7 minutes; transfer to paper towels to drain and season with salt and pepper. Arrange on a platter; drizzle with balsamic; garnish with capers and basil.

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