Recipes
Pan-Fried Eggplant with Balsamic, Basil, and Capers
Make this six-ingredient summer starter in just 30 minutes.
- Serves
4
- Time
30 minutes
Sweet, mild eggplant pairs with briny capers, floral basil, and a drizzle of balsamic reduction in this recipe inspired by a dish served at the restaurant Le Bistrot d’Edouard in the French port of Marseille. Find all of our favorite eggplant recipes here.
Featured in “City by the Sea” by Alexander Lobrano.
Ingredients
- ½ cup balsamic vinegar
- 1 cup extra-virgin olive oil
- 2 small eggplants (8 oz. each), trimmed and cut into ⅓-in.-thick slices
- Kosher salt and freshly ground black pepper
- 2 Tbsp. capers
- 4 basil leaves, thinly sliced
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Instructions
Step 1
In a small pot over medium heat, simmer the vinegar until reduced to a thick syrup, about 15 minutes.
Step 2
In a large skillet over medium-high heat, add ½ cup of the oil. Working in batches and adding more oil as needed, fry the eggplant, flipping once, until golden-brown, 5–7 minutes. Using a spatula, transfer to a paper towel-lined plate, then season to taste with salt and black pepper. Arrange the eggplant on a platter and drizzle with the reduced vinegar. Garnish with capers and basil and serve at room temperature.
- In a small pot over medium heat, simmer the vinegar until reduced to a thick syrup, about 15 minutes.
- In a large skillet over medium-high heat, add ½ cup of the oil. Working in batches and adding more oil as needed, fry the eggplant, flipping once, until golden-brown, 5–7 minutes. Using a spatula, transfer to a paper towel-lined plate, then season to taste with salt and black pepper. Arrange the eggplant on a platter and drizzle with the reduced vinegar. Garnish with capers and basil and serve at room temperature.
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