PAN FRIED EGGPLANT (w) CAPERS & HERB SAUCE Ultimate Garlic Oil
Serves 4
2 medium egg plants
Salt, for drawing water out of eggplant
¼ cup Ultimate Garlic Oil, divided, plus 1 tablespoon
⅓ cup finely chopped red onion
2 tablespoons capers
2 tablespoons fresh squeezed lemon juice
2 tablespoons fresh parsley, chopped
1 tablespoon fresh basil, chopped
1. Wash eggplants and cut off both ends. Cut eggplants into ¾ inch thick slices and arrange on cutting board in a single layer. Sprinkle both sides with salt, let stand about 20 minutes or until you see some water that has been drawn out by the salt. Blot both sides of the eggplant with paper towel.
2. Heat 2 tablespoons Ultimate Garlic Oil in a large non-stick frying pan over medium high heat until oil starts to begins to heat. Add one eggplant and cook on first side until it starts to brown, about 5-6 minutes. Flip over and cook on the other side until eggplant is cooked through and browned on both sides. Cook second eggplant with additional 2 tablespoons Ultimate Garlic Oil. Remove eggplant to serving dishes.
3. While eggplant is cooking, add 1 tablespoon Ultimate Garlic Oil to a small pan and heat for about 30 seconds. Add chopped onion and sauté 2-3 minutes. Add remaining ingredients and heat about a minute. Pour sauce over eggplant and serve immediately.