Candy, delicate eggplant pairs with briny capers, floral basil, and a drizzle of balsamic discount on this recipe impressed by a dish served on the restaurant Le Bistrot d’Edouard within the French port of Marseille. This recipe first appeared in our March 2014 concern with the story City by the Sea. Discover all of our favourite eggplant recipes here.
Pan-Fried Eggplant with Balsamic, Basil, and Capers
Candy, delicate eggplant pairs with briny capers, floral basil, and a drizzle of balsamic discount.
Yield: serves 4
Time:
half-hour
Components
- ½ cups balsamic vinegar
- 1 cup extra-virgin olive oil
- 2 small eggplants (8 oz. every), trimmed and minimize into â…“-in. thick slices
- Kosher salt and freshly floor black pepper
- 2 tbsp. capers
- 4 basil leaves, thinly sliced
Directions
- In a small pot set over medium warmth, simmer the vinegar till lowered to a thick syrup, about quarter-hour.
- Line a plate with paper towels. In a big skillet set over medium-high warmth, warmth ½ cup of olive oil. Working in batches and including extra oil as wanted, fry the eggplant, flipping as soon as, till golden-brown, 5–7 minutes. Use a spatula to switch to the paper towel-lined plate, then season with salt and black pepper. Organize the slices on a platter and drizzle with the lowered vinegar. Garnish with capers and basil and serve at room temperature.
