Pan Fried Eggplant With Onion Caper And Herb Sauce Food

PAN-FRIED EGGPLANT

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.

PAN-FRIED EGGPLANT WITH ONION, CAPER AND HERB SAUCE

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.

PAN-FRIED EGGPLANT SALAD WITH TOMATOES

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.

EGGPLANT WITH CAPERS AND OLIVES

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.

SAUTEED EGGPLANT WITH CAPERS AND ANCHOVIES

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.

PAN-FRIED EGGPLANT WITH BALSAMIC, BASIL, & CAPERS RECIPE - (4.4/5)

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.