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.
- 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
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