Recipes

Pan-Fried Eggplant with Balsamic, Basil, and Capers

February 21, 2014

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.

Sweet, mild eggplant pairs with briny capers, floral basil, and a drizzle of balsamic reduction.

Yield: serves 4

Ingredients

¹⁄₂ cup balsamic vinegar
1 cup olive oil
2 small eggplant (about 8 oz. each), trimmed and sliced 1/3"-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.