Fried Eggplants with Balsamic Vinegar, Basil, and Capers
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0
⏳ Time
30 minutes
🥕 Ingredients
7
🍽️ Servings
4
Description
Fried eggplants with balsamic vinegar, basil, and capers
Ingredients
- Balsamic Vinegar - 1 cup
- Olive Oil - 1 cup
- Eggplants - 17.6 oz
- Coarse Salt - to taste
- Ground Black Pepper - to taste
- Capers - 2 tablespoons
- Basil leaves - 4 pieces
Step by Step guide
Step 1
Bring the vinegar to a boil over medium heat in a small skillet and reduce for about 15 minutes until it reaches a syrupy consistency.
Step 2
Heat half of the oil in a large skillet over medium heat. Fry the eggplants in batches, adding oil as needed, until golden brown, about 5 to 7 minutes; transfer to paper towels and season with salt and pepper.
Step 3
Arrange the eggplants on a platter, drizzle with the prepared sauce, garnish with capers, and sprinkle with basil.
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