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.

Photo by Pamela M.
Adapted from saveur.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from saveur.com

Ingredients

  • 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

Directions

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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