Pan-fried Eggplant Salad with Tomatoes

Pan-fried Eggplant Salad with Tomatoes
  • 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


  1. 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.
  2. 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.
  3. Combine remaining 2 tablespoons olive oil, vinegar, and pepper in a small bowl. Mix capers into the dressing.
  4. Mix eggplants, cherry tomatoes, and dressing in a bowl.

05/04/2018
Pan-fried Eggplant Salad with Tomatoes, recipe PT15M PT1H 5 455 calories

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