Pan-Fried Eggplant with Balsamic and Capers
Cooking time45 min
How to make a perfect knockout appetizer or side dish? Although you may come across various types of recipes online, most of them would not live up to your expectations? There is no need to feel disappointed because this pan-fried eggplant with balsamic and capers recipe teaches you how to make an ideal appetizer that is unique and inspirational. Briny capers blend perfectly with eggplants and the floral basil and balsamic reduction provide a special taste to this dish. You can make this with great ease and comfort. If you follow this recipe, you can make 4 servings.
1) The first thing you need to do is to take a saucepan (1-qt). After adding vinegar, you have to simmer it. This process has to be done by keeping the heat at medium level. You have to keep on simmering for 15 minutes and make sure that it is reduced to form thick syrup.
2) Half of the oil should be heated in a skillet (you can use a 12-inch skillet) and the heat has to be kept at medium-high level.
3) The next step is the process of frying eggplant. It has to be done by working in batches and you can add more oil if required. The frying must be done for 5 to 7 minutes and the eggplants should be flipped once. Make sure that they become golden brown in color.
4) Once the eggplants are fried, they need to be placed on paper towels to drain properly.
5) Pepper and salt have to be used to season.
6) After arranging on a platter, balsamic has to be drizzled and basil and capers have to be used for garnishing.
- Basil leaves – 4 nos. (You have to slice them in a thin way)
- Capers – two tablespoons.
- Kosher salt – to taste.
- Black pepper (Freshly ground) – to taste.
- Small eggplant – 2 nos. (The quantity must be equivalent to 8 ounces each and you need to trim and slice them crosswise into pieces with a thickness of 1/3 inch.
- Olive oil – 1 cup.
- Balsamic vinegar – 1/2 cup.