Ingredients
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2
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1 - 2
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3
-
2
-
2
-
1
-
2
-
1
-
1/3
-
1
-
-
-
-
-
Directions
Pan-Fried Eggplant With Onion, Caper and Herb Sauce, We’re growing white eggplants in our garden this year, which they say are supposed to be a bit sweeter than purple This recipe came off another site then was tweaked just a bit The first time I made it I left out the capers and used dried parsley and basil and it was still delicious The topping is also good on fried fish , This was my first time making eggplant and I am turned off of it for awhile , We’re growing white eggplants in our garden this year, which they say are supposed to be a bit sweeter than purple This recipe came off another site then was tweaked just a bit The first time I made it I left out the capers and used dried parsley and basil and it was still delicious The topping is also good on fried fish
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Steps
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1
Done
|
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
Done
|
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
Done
|
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
Done
|
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
Done
|
Pour Sauce Over Eggplant and Serve Immediately. |
