PAN-FRIED EGGPLANT
This pan-fried eggplant recipe is a delicious way to use some eggplant, fresh or older! While it may say it serves four, you might want all this to yourself.
Provided by Kidchen
Categories Appetizers and Snacks Cheese
Time 13m
Yield 4
Number Of Ingredients 8
Steps:
- Shake flour, bread crumbs, Parmesan cheese, salt, pepper, and garlic powder together in a gallon-size resealable plastic bag.
- Pour oil into a large iron skillet over medium heat. Coat a handful eggplant slices with the flour mixture. Add to the hot oil; cook until crisp and light brown, 2 to 3 minutes. Flip and cook until other side is browned, 1 to 2 minutes more. Remove slices carefully and move to a plate or cooling rack; cover with paper towels. Repeat with the remaining eggplant slices.
Nutrition Facts : Calories 244.7 calories, Carbohydrate 42.8 g, Cholesterol 5.9 mg, Fat 4.5 g, Fiber 6.4 g, Protein 9.2 g, SaturatedFat 1.6 g, Sodium 1367.5 mg, Sugar 4.3 g
PAN-FRIED EGGPLANT WITH BALSAMIC, BASIL, & CAPERS RECIPE - (4.4/5)
Provided by mirelsonp
Number Of Ingredients 6
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.
PAN-FRIED EGGPLANT SALAD WITH TOMATOES
One of my favorite eggplant dishes - eggplant is roasted in the oven and then combined with tomatoes and capers in a salad. It is important to let the eggplants sit for 1 hour. Otherwise they soak up too much oil while frying and get greasy.
Provided by Afiyet_olson
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 1h55m
Yield 4
Number Of Ingredients 6
Steps:
- Lay out eggplant pieces on a baking sheet, sprinkle generously with salt and set aside for 1 hour. Wipe off salt with a paper towel and pat eggplant dry.
- Heat 2 tablespoons olive oil in a large skillet and place eggplant pieces in 1 layer into the skillet in batches. Pan-fry, individually turning the pieces with a fork, until eggplant is cooked through, 10 to 15 minutes. Repeat with remaining eggplant pieces. Allow to cool, about 20 minutes.
- Combine remaining 2 tablespoons olive oil, vinegar, and pepper in a small bowl. Mix capers into the dressing.
- Mix eggplants, cherry tomatoes, and dressing in a bowl.
Nutrition Facts : Calories 190.7 calories, Carbohydrate 16.7 g, Fat 14.2 g, Fiber 8.6 g, Protein 3 g, SaturatedFat 2 g, Sodium 113.7 mg, Sugar 5.3 g
PAN-FRIED EGGPLANT WITH ONION, CAPER AND HERB SAUCE
We're growing white eggplants in our garden this year, which they say are supposed to be a bit sweeter than purple. This recipe came off another site then was tweaked just a bit. The first time I made it I left out the capers and used dried parsley and basil and it was still delicious. The topping is also good on fried fish.
Provided by jaynine
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
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.
CHARRED EGGPLANT WITH BURRATA AND FRIED CAPERS
When summer cooking feels like too much, the simple formula of grilled vegetables served with an herby dressing and a ball of burrata will get you through the season. Here, grilled or seared eggplant is bathed in an herbaceous, lemony caper-infused olive oil for a light dinner or side dish. Salt-packed capers work best, as they are generally larger and have a petal-like shape that opens up when fried, resulting in a crisp shell that is crunchy and salty (but, brined capers work, too). Make sure to dry the capers well before frying to prevent aggressive spitting when they hit hot oil. Fried capers are highly snackable, so consider making a double batch. Serve with bread, flatbread or, for something heartier, pasta.
Provided by Hetty McKinnon
Categories weeknight, vegetables, appetizer, main course, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a small saucepan or skillet, heat ¼ cup olive oil over medium-high until it shimmers, about 1 minute. Meanwhile, dry the capers very well by wrapping them in paper towels or a clean dish towel and wringing out the moisture. (If there is too much moisture, the oil will sputter aggressively.) Line a plate or tray with paper towels or a clean dish towel.
- When the oil is ready, carefully drop the capers in and fry for 2 to 3 minutes, until golden. (Watch closely, as smaller capers will cook more quickly.) Remove the capers from the oil with a slotted spoon and drain on the lined plate. They will crisp up further as they cool.
- Transfer the caper-infused oil to a large heatproof bowl and set aside to cool for a few minutes.
- Lay the disks of eggplant on a large cutting board or sheet pan and drizzle with olive oil, flip over and drizzle the other side. Heat a large (12-inch) grill pan or cast-iron skillet on medium-high. (See Tip for grilling instructions.) When hot, working in batches, add the eggplant disks in a single layer and cook for 2 minutes, pressing the eggplant into the pan to encourage browning. Flip, reduce heat to medium and cook on the other side for another 2 to 3 minutes, until completely tender. (The eggplant continues to soften as it soaks up the marinade in the next step, so don't be tempted to overcook.) Remove the eggplant from the pan and place them back on the cutting board or plate. Continue cooking the remaining eggplant.
- Meanwhile, to the bowl with the cooled caper-infused oil, add the herbs, garlic, red-pepper flakes, lemon zest and juice, ½ teaspoon of kosher salt and a few pinches of black pepper. Toss to combine and taste, making sure it has enough salt. Add the warm eggplant slices to the oil and gently toss to coat. Allow to marinate for at least 5 minutes (see Tip).
- Serve this on one large platter or as four separate servings. Place the burrata (for single servings, halve each ball of burrata) on the plate along with the eggplant and top with any remaining marinade and the fried capers, and scatter with fresh herbs.
SAUTEED EGGPLANT WITH CAPERS AND ANCHOVIES
Provided by Pierre Franey
Categories easy, quick, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Peel the eggplant and cut into 1/2-inch cubes.
- Pour the olive oil in a highly heated large nonstick skillet and add the eggplant, red and green peppers and the onions. Cook and stir until tender. Do not overcook.
- Add the garlic, salt, pepper, pepper flakes, rosemary, capers and anchovies. Cook, stirring, for 3 minutes. Sprinkle with parsley and serve hot.
Nutrition Facts : @context http, Calories 109, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 7 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 386 milligrams, Sugar 5 grams
EGGPLANT WITH CAPERS AND OLIVES
From: "The Vegetarian Epicure" by Anna Thomas, first edition 1972. This book was a real find! I love eggplant accompanied by strong flavors. Feel free to add herbs or red pepper flakes to taste.
Provided by Engrossed
Categories European
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 14
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.
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