Best Pan Fried Eggplant With Onion Caper And Herb Sauce Recipes

Pan-Fried Eggplant With Onion, Caper and Herb Sauce image

Provided by jaynine

Categories Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

2 medium eggplants (white or purple)
1 -2 teaspoon salt
3 tablespoons olive oil, divided
2 tablespoons capers
2 tablespoons lemon juice
1 tablespoon balsamic vinegar
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil
1/3 cup finely chopped red onion
1 teaspoon minced garlic

Steps:

Peel eggplants and slice into 3/4 inch slices. Sprinkle both sides with salt, and let sit about 20 minutes to draw out the water. Blot both sides with paper towel.
Heat 1 tbsp olive oil in large non-stick frying pan over medium-high heat. Cook eggplant about 4-5 minutes on each side, until cooked through and browned. Remove eggplant to serving dish.
While eggplant is cooking, combine capers, lemon juice, balsamic vinegar, parsley, basil and 1 tbsp olive oil. For a finely chopped sauce, you can pulse this mixture in a food processor, otherwise can leave as is (if not using capers, leave as is).
Add last tbsp olive oil to pan, heat about 30 seconds, then add red onion and saute 2-3 minutes. Add minced garlic and saute another minute. Add caper mixture and heat through for about a minute.
Pour sauce over eggplant and serve immediately.

Eggplant With Capers and Olives image

Provided by Engrossed

Categories European

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 14

3 tablespoons olive oil
1 large eggplant, cut into small cubes
1 onion, quartered and thinly sliced
1 -2 garlic clove, minced
1/2-3/4 cup celery, chopped
1 tablespoon tomato sauce
3 tablespoons water, more if needed
3 -4 tablespoons capers, rinsed
12 pitted black olives, chopped
6 stuffed green olives, chopped
2 -3 tablespoons wine vinegar
1 tablespoon sugar
salt and pepper, to taste
lemon slice, to garnish

Steps:

A large, nonstick skillet with a cover works best for this recipe.
Heat 2 tablespoons of olive oil over medium heat. Add eggplant and cook until it begins to get soft. Remove from pan and set aside.
Heat remaining tablespoon of olive oil and saute onion and garlic until onion is golden.
Add celery, tomato sauce, and a few tablespoons of water. Cover and let steam for 10-15 minutes, stirring occasionally. Add a little water if necessary.
Return eggplant to pan, add capers, and olives.
Heat the vinegar with the sugar and add to eggplant mixture.
Salt and pepper to taste, and simmer gently for another 10-15 minutes, being careful not to let it burn.
Serve hot or or cold, with slices of lemon.

Pan-Fried Eggplant with Balsamic, Basil, & Capers Recipe - (4.4/5) image

Provided by mirelsonp

Number Of Ingredients 6

1 ⁄2 cup balsamic vinegar
1 cup olive oil
2 small eggplant (about 8 ounce each) trimmed and sliced 1⁄3"-thick crosswise
Kosher salt and freshly ground black pepper, to taste
2 tablespoons capers
4 basil leaves, thinly sliced

Steps:

Simmer vinegar over medium heat in a 1 quart 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.