PAN-FRIED EGGPLANT WITH ONION, CAPER AND HERB SAUCE
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.
Provided by jaynine
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- 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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md sazzadur Rahaman media
[email protected]This recipe is a great way to use up leftover eggplant. I had some grilled eggplant in the fridge and this was the perfect way to use it up.
Vanessa Deza
[email protected]I'm not a big fan of capers, so I omitted them from the recipe. The dish was still delicious, but I think it would have been even better with the capers.
Lizie aya
[email protected]This dish was a hit at my dinner party! Everyone loved the unique flavors and textures. I will definitely be making it again.
Destiny Boy
[email protected]I had some trouble getting the eggplant to brown evenly. I think I may have needed to use more oil or cook it for longer.
Ajay Doley
[email protected]This recipe was a bit more work than I expected, but it was worth it. The eggplant was perfectly cooked and the sauce was amazing. I'll definitely be making this again for special occasions.
Emilia Ofem
[email protected]Overall, this is a great recipe. The eggplant was crispy and flavorful, and the sauce was tangy and delicious. I would definitely make it again.
Jim Barbour
[email protected]I found the sauce to be a bit too salty. I would suggest reducing the amount of salt in the recipe.
Hirendra Bohara
[email protected]This dish was easy to make and packed with flavor. The capers and herbs added a nice touch. I would recommend it to anyone looking for a quick and tasty meal.
bassey agabi
[email protected]The eggplant was a bit too oily for my taste, but the sauce was delicious. I'll try again with less oil next time.
Yousef A
[email protected]This recipe is a keeper! The eggplant was cooked perfectly and the sauce was flavorful and tangy. I served it over pasta and it was a hit with my family.
nayma ratry
[email protected]★★★★★
beautiful simelane
[email protected]Followed the recipe and it came out great! Loved the crispy outside and tender inside of the eggplant. The sauce was also tasty and complemented the eggplant well.
Amber Ellston
[email protected]I'm not usually a fan of eggplant, but this recipe changed my mind. The crispy texture of the eggplant paired well with the tangy sauce. I'll be adding this to my regular dinner rotation.
Kim Yunmin
[email protected]This pan-fried eggplant dish turned out amazing! The flavors of the eggplant, onion, capers, and herbs blended perfectly, creating a delicious and satisfying meal. I will definitely be making this again.