Pan Fried Eggplant with Onion Caper and Herb Sauce
Delight your taste buds with this irresistibly flavorful Pan Fried Eggplant with Onion Caper and Herb Sauce! This recipe transforms simple ingredients into a symphony of textures and tastes, starring golden, crispy eggplant slices pan-fried to perfection and topped with a tangy, herb-packed sauce. The sauce features finely sautéed onions, briny capers, zesty lemon juice, and a fragrant mix of fresh parsley and basil, elevated by a hint of red chili flakes for subtle heat. Perfect as a vibrant vegetarian main or an elegant side dish, this recipe is easy to prepare in just 40 minutes and is sure to impress. Serve warm or at room temperature, and let the harmony of Mediterranean-inspired flavors take center stage.
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Recipe Information
Ingredients
- 2 large eggplant
- 6 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup all-purpose flour
- 1 medium, finely diced yellow onion
- 2 tablespoons, drained capers
- 2 tablespoons, chopped fresh parsley
- 1 tablespoon, chopped fresh basil
- 3 cloves, minced garlic
- 1 large, juiced lemon
- 0.5 teaspoon red chili flakes
- 0.25 cup water
Instructions
Slice the eggplants into 1/2-inch thick rounds and sprinkle both sides with the salt. Let sit on a paper towel-lined tray for 15 minutes to draw out excess moisture.
Rinse the eggplant slices to remove excess salt, then pat dry with paper towels.
Heat 4 tablespoons of olive oil in a large skillet over medium heat.
Lightly dredge each eggplant slice in flour, shaking off the excess, and then add them to the hot skillet in a single layer. Work in batches if needed.
Cook each slice for 3-4 minutes on each side or until golden brown and tender. Remove and set aside on a plate lined with paper towels.
In the same skillet, add the remaining 2 tablespoons of olive oil over medium heat, then sauté the diced onion until softened and translucent, about 5 minutes.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the capers, red chili flakes, and water, then cook for another 2 minutes to combine the flavors.
Remove the skillet from heat and stir in the lemon juice, parsley, and basil.
Arrange the fried eggplant slices on a serving platter and spoon the onion caper and herb sauce over the top.
Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
1388 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.6 g | 112% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 9.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4304 mg | 187% | |
| Total Carbohydrate | 143.3 g | 52% | |
| Dietary Fiber | 45.5 g | 162% | |
| Total Sugars | 52.2 g | ||
| Protein | 22.3 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 218 mg | 17% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 3412 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
