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Pan-Fried Eggplant with Balsamic, Basil, & Capers


Creamy, mild eggplant pairs with briny capers, floral basil, and a drizzle of balsamic reduction for a knockout appetizer or side dish.

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Rate this recipe 4.4/5 (14 Votes)


  • 1 ⁄2 cup balsamic vinegar
  • 1 cup olive oil
  • 2 small eggplant (about 8 ounce each) trimmed and sliced 1⁄3"-thick crosswise
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons capers
  • 4 basil leaves, thinly sliced


Servings 4
Adapted from


Step 1

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

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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