Pan-Fried Eggplant With Onion, Caper And Herb Sauce Recipe

Name: Pan-Fried Eggplant With Onion, Caper And Herb Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium eggplants (white or purple); 1 -2 teaspoon salt; 3 tablespoons olive oil, divided; 2 tablespoons capers; 2 tablespoons lemon juice; 1 tablespoon balsamic vinegar; 2 tablespoons chopped fresh parsley; 1 tablespoon chopped fresh basil; 1/3 cup finely chopped red onion; 1 teaspoon minced garlic

Servings: persons

2 medium eggplants (white or purple)
1 -2 teaspoon salt
3 tablespoons olive oil, divided
2 tablespoons capers
2 tablespoons lemon juice
1 tablespoon balsamic vinegar
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil
1/3 cup finely chopped red onion
1 teaspoon minced garlic

1
Peel eggplants and slice into 3/4 inch slices. Sprinkle both sides with salt, and let sit about 20 minutes to draw out the water. Blot both sides with paper towel.
2
Heat 1 tbsp olive oil in large non-stick frying pan over medium-high heat. Cook eggplant about 4-5 minutes on each side, until cooked through and browned. Remove eggplant to serving dish.
3
While eggplant is cooking, combine capers, lemon juice, balsamic vinegar, parsley, basil and 1 tbsp olive oil. For a finely chopped sauce, you can pulse this mixture in a food processor, otherwise can leave as is (if not using capers, leave as is).
4
Add last tbsp olive oil to pan, heat about 30 seconds, then add red onion and saute 2-3 minutes. Add minced garlic and saute another minute. Add caper mixture and heat through for about a minute.
5
Pour sauce over eggplant and serve immediately.

126

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 medium eggplants (white or purple), 1 -2 teaspoon salt, 3 tablespoons olive oil, divided, 2 tablespoons capers, and more.

Yes, Pan-Fried Eggplant With Onion, Caper And Herb Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pan-Fried Eggplant With Onion, Caper And Herb Sauce

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