Pan-Fried Eggplant Salad With Tomatoes

1. 1

   Lay out eggplant pieces on a baking sheet, sprinkle generously with salt and set aside for 1 hour. Wipe off salt with a paper towel and pat eggplant dry.

2. 2

   Heat 2 tablespoons olive oil in a large skillet and place eggplant pieces in 1 layer into the skillet in batches. Pan-fry, individually turning the pieces with a fork, until eggplant is cooked through, 10 to 15 minutes. Repeat with remaining eggplant pieces. Allow to cool, about 20 minutes.

3. 3

   Combine remaining 2 tablespoons olive oil, vinegar, and pepper in a small bowl. Mix capers into the dressing.

4. 4

   Mix eggplants, cherry tomatoes, and dressing in a bowl.

* Per serving · 4 servings · Values may vary.

No additional tips available.