Pan Charred Eggplant and Caper Salad
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Serves: 2 large/4 small servings
 
Ingredients
  • 1 small onion, halved and sliced
  • 1 medium eggplant, cut into 1 inch cubes
  • 4 tablespoons olive oil
  • 1 tablespoon capers in brine
  • a pinch of red pepper flakes
  • ½ cup of parsley, finely chopped
  • 2 tablespoons water
  • 1 tablespoon/a good squeeze of lemon juice
Instructions
  1. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the onion and eggplant and toss in the oil. Season with salt and pepper. Let the veggies sit and begin to char for 3-4 minutes. Try to avoid checking or moving them at all unless you are truly alarmed.
  2. Add another 2 tablespoons of oil and move the eggplant and onions around, allowing other surfaces to get a nice char. Continue to move the veggies every 3-4 minutes or so, until most surfaces have a color and all the eggplant is soft. It is fine, or even good, if the onions also get a bit more charred than you are comfortable with. This is the flavor you are going for.
  3. When the eggplant is soft and charred in places, add the capers, the red pepper flakes, ¼ cup of the chopped parsley, and a good swig of red wine vinegar. Toss to combine, and cook for another 3-4 minutes, smashing the capers into the eggplant with the back of a wooden spoon and beginning to form a rough paste.
  4. Add 2 tablespoons of water after a bit, to help with the smooshing and to scrape up any charred bits in the pan. Continue mashing until you have your desired texture. I recommend quite a chunky texture here.
  5. Add a squeeze of lemon juice and taste for seasoning, adding salt and pepper if necessary. Transfer the mixture to a plate and fold the remaining ¼ cup of parsley through the eggplant. Drizzle with some olive oil before serving.
Recipe by The Bright Kitchen at https://www.thebrightkitchen.com/pan-charred-eggplant-and-caper-salad/