Pan-Grilled White Eggplant with Capers and Herbs



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Source Plate Fodder

Preparation Time30 Minutes


2 Tablespoons lemon juice
1 Teaspoon - Minced fresh garlic
1 Tablespoon Lavender Flowers & Leaves
1 Tablespoon rice wine vinegar
1 Teaspoon lemon zest
2 Tablespoons capers
1/4 Cup sweet onion
2 Tablespoons - Minced shallots
1/4 Cup olive oil
1/4 Cup coarse salt
2 or 3 Good Sized White Eggplants
2 Tablespoons - Chopped parsley
2 Tablespoons panko

1. Wash eggplants and cut off both ends
Peel and cut eggplants into inch thick pieces and place on a paper towel lined baking tray
Sprinkle both sides of eggplant with the lavender / salt mixture and let sit for about 20 minutes

2. Lightly brush off the remaining mixture and Blot both sides of eggplant with paper towel.
Heat 1 Tablespoon of olive oil in large non-stick frying pan over medium-high heat.

3. Add eggplant and cook on first side until starting to brown, about 5-6 minutes. Turn over and cook on other side until eggplant is cooked through and browned on both sides. (You might have to cook the eggplant in two or three batches if you don't have a big enough pan.)
Remove eggplant to the oven proof serving dish and set aside.

4. place the chopped onion, shallots, garlic, parsley, capers, lemon juice, vinegar and 2 tablespoons of olive oil in the pan you cooked the eggplant.
Set the heat to medium high and saute 3 to 4 minutes - stirring constantly.

5. Spoon the sauce over each of the grilled eggplant rounds
Drizzle the last of the olive oil over the top and sprinkle each with a little panko and lemon zest

6. Set The oven to broil and place the rack in the top slot.
Place the platter under the broiler and heat until the panko just starts to brown up.. about 2 minutes (but watch it very close)
Serve Immediately


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