Pan-Fried White Eggplant with Onion, Caper, and Herb Sauce Recipe

Looking for an easy Pan-Fried White Eggplant with Onion, Caper, and Herb Sauce recipe? Learn how to make Pan-Fried White Eggplant with Onion, Caper, and Herb Sauce using healthy ingredients.


Submitted by teeter42

Makes 2 servings



Pan-Fried White Eggplant with Onion, Caper, and Herb Sauce

Recipe Ingredients for Pan-Fried White Eggplant with Onion, Caper, and Herb Sauce

4 cup eggplants (purple or Asian eggplant will also work)
1 salt, for drawing water out of eggplant
3 T olive oil, divided (may need a little more if you don't have a non-stick pan)
1/3 cup finely chopped red onion (or shallots)
1 tsp. minced garlic
2 T capers
2 T fresh lemon juice
1 T balsamic vinegar
2 T chopped fresh parsley
1 T chopped fresh basil (

Recipe Directions for Pan-Fried White Eggplant with Onion, Caper, and Herb Sauce

  1. Wash eggplants and cut off both ends. Cut eggplants into 3/4 inch thick pieces and arrange on cutting board in a single layer. Sprinkle both sides of eggplant with salt, then let sit about 20 minutes, or until you see some water that has been drawn out by the salt. Blot both sides of eggplant with paper towel. (Some people feel that salting eggplant is completely unnecessary, so skip this step if you'd like.)

  2. Heat 1 T olive oil in large non-stick frying pan over medium-high heat until oil starts to shimmer. Add eggplant and cook on first side until starting to brown, about 5-6 minutes. Turn over and cook on other side until eggplant is cooked through and browned on both sides. You may have to cook the eggplant in two batches if you don't have a big enough pan.) Remove eggplant to serving dishes.

  3. While eggplant cooks, chop onion, garlic, parsley, and basil. Put capers, lemon juice, balsamic vinegar, parsley, basil, and 1 T olive oil in food processor and pulse a few times. (I used the bowl of my immersion blender. You can also skip this step if you want a chunkier sauce.)

  4. Add last tablespoon of olive oil to pan, heat about 30 seconds, then add onion and saute 2-3 minutes. Add minced garlic and saute another minute or two. Add caper mixture and heat about a minute, then pour sauce over eggplant and serve immediately.

Categories

Side Dish

Nutrition Facts
Serving Size 243.8g
Amount Per Serving
Calories
238
Calories from Fat
193
% Daily Value*
Total Fat
21.5g
33%
Saturated Fat
3.1g
15%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
339mg
14%
Potassium
464mg
13%
Total Carbohydrates
13.7g
5%
Dietary Fiber
6.4g
26%
Sugars
5.1g
Protein
2.4g
Vitamin A 9% Vitamin C 30%
Calcium 3% Iron 5%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B-
  Good points
  • No cholesterol
  • High in dietary fiber
  • High in vitamin C
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