Pan-fried Eggplant With Balsamic, Basil, and Capers

SAVEUR (2)
Kinsey Marie R.: "These things are awesome, rugged sauce brodiggity…" Read More
7Ingredients
40Minutes
570Calories

Ingredients

US|METRIC
  • 1/2 cup balsamic vinegar
  • 1 cup olive oil
  • 2 eggplant (small, about 8 oz. each, trimmed and sliced ⅓ thick crosswise)
  • kosher salt
  • ground black pepper
  • 2 tablespoons capers
  • 4 basil leaves (thinly sliced)
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    NutritionView More

    570Calories
    Sodium14% DV340mg
    Fat83% DV54g
    Protein6% DV3g
    Carbs7% DV22g
    Fiber32% DV8g
    Calories570Calories from Fat490
    % DAILY VALUE
    Total Fat54g83%
    Saturated Fat8g40%
    Trans Fat
    Cholesterol
    Sodium340mg14%
    Potassium670mg19%
    Protein3g6%
    Calories from Fat490
    % DAILY VALUE
    Total Carbohydrate22g7%
    Dietary Fiber8g32%
    Sugars10g20%
    Vitamin A2%
    Vitamin C10%
    Calcium4%
    Iron6%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(2)

    Leon Bourne 2 months ago
    I followed the recipe exactly and although it was nice it was not really anything special. As a starter it would be a little boring but as a side dish it was Okay! I had it with pan fried pork steaks. Sauté potatoes and sweet corn. A pleasant mid week meal but nothing to write home about...
    Kinsey Marie R. 3 months ago
    These things are awesome, rugged sauce brodiggity. Whaaaaaaaaa!?!!!!!! I could slam these eggplant frisbees faster than siracha shootin' outta the container when you pull it from the fridge. I also got popped in the back of the neck with hot grease as these babies were sizzlin'.

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