Pan-Fried White Eggplant with Onion, Caper, and Herb Sauce
- 3 small or 2 medium white eggplants (purple or Asian eggplant will also work)
- salt, for drawing water out of eggplant
- 3 T olive oil, divided (may need a little more if you don't have a non-stick pan)
- 1/3 cup finely chopped red onion (or shallots)
- 1 tsp. minced garlic
- 2 T capers
- 2 T fresh lemon juice
- 1 T balsamic vinegar
- 2 T chopped fresh parsley
- 1 T chopped fresh basil (or use a bit more parsley if you don't have basil)
- This recipe is vegan
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Basil, fresh (1 T)
- Garlic (1 tsp.)
- Parsley, fresh (2 T)
- Red onion (1/3 cup)
- Small or 2 medium white eggplants (purple or asian eggplant will also work) (3)
- Condiments
- Balsamic vinegar (1 T)
- Capers (2 T)
- Cooking & Baking
- Olive oil (3 T)
- Salt (1)
- Drinks
- Lemon juice, fresh (2 T)
Preparation
Read recipe preparation on kalynskitchen.com
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Published September 28, 2008 (4 years ago).
8 people saved this recipe.
