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.
- 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
Adapted from saveur.com
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.