Eggplant with Balsamic, Basil, and Capers Recipe | SAVEUR

Pan-Fried Eggplant with Balsamic, Basil, and Capers

Pan-Fried Eggplant with Balsamic, Basil, and Capers

Creamy, mild eggplant pairs with briny capers, floral basil, and a drizzle of balsamic reduction for a knockout appetizer or side dish.

Landon Nordeman

Sweet, mild eggplant pairs with briny capers, floral basil, and a drizzle of balsamic reduction in this recipe inspired by a dish served at Marseille's Le Bistrot d'Edouard. This recipe first appeared in our March 2014 issue with the story City by the Sea.

Pan-Fried Eggplant with Balsamic, Basil, and Capers
Sweet, mild eggplant pairs with briny capers, floral basil, and a drizzle of balsamic reduction.
serves 4

Ingredients

12 cup balsamic vinegar
1 cup olive oil
2 small eggplant (about 8 oz. each), trimmed and sliced 13"-thick crosswise
Kosher salt and freshly ground black pepper, to taste
2 tbsp. capers
4 basil leaves, thinly sliced

Instructions

Simmer vinegar over medium heat in a 1-qt. saucepan until reduced to a thick syrup, about 15 minutes.
Heat half the oil in a 12" skillet over medium-high heat. Working in batches and adding more oil as needed, fry eggplant, flipping once, until golden-brown, 5–7 minutes; transfer to paper towels to drain and season with salt and pepper. Arrange on a platter; drizzle with balsamic; garnish with capers and basil.

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