The very last eggplant from my garden this year. It was only a tiny one. Here goes...
1 small eggplant
2-3 tbsps olive oil
1/4 cup balsamic vinegar
1 tbsp capers
4 or 5 basil leaves
Take eggplant and slice 1/4 inch thick. Sprinkle both sides with salt and wrap in paper towel. Put something heavy on top for about 15 minutes. Wipe off the salt. This should take away the bitter taste.
Heat olive oil in a frying pan and fry slices for about 5 minutes, turning once or twice. Sprinkle with pepper and maybe more salt if you like.
In a small pan heat the balsamic for about 5 minutes to reduce it. This step should be done once the eggplant is cooked. If if sits too long you won't be able to pour it without heating it up again.
Drizzle the reduced balsamic over the eggplant slices and garnish with capers and torn basil leaves.
Serve at room temperature.
I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too!