Pan-Fried Eggplant with Balsamic, Basil, and Capers
This classic ingredient combo makes for a knockout starter in just 30 minutes.
Photography by Paola + Murray; Food Styling by Barrett Washburne; Prop Styling by Carla Gonzalez-Hart
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. This recipe first appeared in our March 2014 issue with the story City by the Sea. Find all of our favorite eggplant recipes here.
Yield: serves 4
Time: 30 minutes
Ingredients
- ½ cups 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
Instructions
- In a small pot set over medium heat, simmer the vinegar until reduced to a thick syrup, about 15 minutes.
- Line a plate with paper towels. In a large skillet set over medium-high heat, heat ½ cup of olive oil. Working in batches and adding more oil as needed, fry the eggplant, flipping once, until golden-brown, 5–7 minutes. Use a spatula to transfer to the paper towel-lined plate, then season with salt and black pepper. Arrange the slices on a platter and drizzle with the reduced vinegar. Garnish with capers and basil and serve at room temperature.
