Pan-Fried Eggplant with Balsamic and Basil

This Easter along with the main course, try this simple and delicious side dish of sweet mild eggplant paired with capers, fresh basil and finished with a drizzle of our Classic Balsamic Reduction or Fig & Fire if you like a sweet heat.

This dish was inspired by a meal for Easter served at a very fancy restaurant in France called Marseille’s Le Bistrot d’Edouard. HAPPY EASTER!





  • ½ cup edible gardens Classic Balsamic Reduction
  •  ½ cup edible gardens Basil Oil
  • small eggplant (about 8 oz. each), trimmed and sliced ⅓ thick crosswise
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tbsp. capers
  • basil leaves, thinly sliced


1.Prepare the eggplant by slicing into medium thick slices.

2. Heat half the Basil Oil in a 12″ skillet over medium-high heat. Working in batches and adding more oil as needed, fry eggplant, flipping once, until golden-brown, 5–7 minutes; transfer to paper towels to drain and season with salt and pepper. Arrange on a platter; drizzle with edible gardens Classic or Fig & Fire Balsamic Reduction if you like some heat; garnish with capers and basil.