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A very nice and tasty side dish: Pan-fried slices of eggplant served with a reduction of balsamic vinegar and white wine, garlic and black pepper.
While it is a bit of work to prepare and to fry the eggplant, the dish can be prepared well in advance and just reheated for serving.
- 2-3 large eggplants
- olive oil and butter
- 2 cloves garlic, finely chopped
- 1 tbsp olive oil
- ¼ tsp freshly ground black pepper
- 2/3 cup / 150ml balsamic vinegar
- 1/3 cup / 75ml dry white wine
- freshly ground black pepper
- fresh parsley for garnish
- Cut eggplants into ½ in / 1cm thick slices.
- Generously sprinkle both sides of each slice with salt, place in a colander and let soften for about 30 minutes. Rinse well under running water and blot dry.
- Set heavy fry pan over medium-high heat.
- Add some olive oil and butter and a batch of eggplant slices. Do not overcrowd the pan. Fry both sides until golden brown. Set aside, cover with aluminum foil and keep warm. Repeat until you have cooked all eggplant.
- In a heavy pan cook the garlic in 1 tbsp of olive oil over low heat until softened. Add black pepper, balsamic vinegar and white wine. Bring to a simmer and reduce until the liquid starts to thicken.
- Pour the balsamic reduction over the fried eggplant, season with black peppers and garnish with fresh parsley. Serve warm.
Preparation time 1½-2 hours
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