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| 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."
Ingredients :
- 2 eggplants, peeled and cubed
- salt and freshly ground black pepper
- 1/4 cup olive oil, divided
- 1 tablespoon red wine vinegar
- 1 tablespoon capers, chopped
- 1 (10 ounce) basket cherry tomatoes, halved
Instructions :
| Prep : 15M | Cook : 4M | Ready in : 1H55M |
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- 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.
Notes :
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