Pan-fried Eggplant Salad with Tomatoes

One of my favorite eggplant dishes - eggplant is roasted in the oven and then combined with tomatoes and capers in a salad. It is important to let the eggplants sit for 1 hour. Otherwise they soak up too much oil while frying and get greasy.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 191 Calories

Ingredients

• salt and freshly ground black pepper
• 1 tablespoon red wine vinegar
• ¼ cup olive oil, divided
• 1 (10 ounce) basket cherry tomatoes, halved
• 1 tablespoon capers, chopped
• 2 eggplants, peeled and cubed

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Combine remaining 2 tablespoons olive oil, vinegar, and pepper in a small bowl. Mix capers into the dressing.

Step 4

Mix eggplants, cherry tomatoes, and dressing in a bowl.