Pan-fried Eggplant Salad with Tomatoes recipe
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Ingredients
- 2 eggplants, peeled and cubed salt and freshly ground black pepper ¼ cup olive oil, divided 1 tablespoon red wine vinegar 1 tablespoon capers, chopped 1 (10 ounce) basket cherry tomatoes, halved
Nutrition Info
- 190.7 caloriescarbohydrate: 16.7 gcholesterol: : -fat: 14.2 gfiber: 8.6 gprotein: 3 gsaturatedFat: 2 gservingSize: -sodium: 113.7 mgsugar: 5.3 gtransFat: : -unsaturatedFat: : -
Directions Pan-fried Eggplant Salad with Tomatoes
Directions
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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.