- 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
- 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.
05/04/2018
recipepes.com
Pan-fried Eggplant Salad with Tomatoes, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
