Eggplant is easy to find this time of year and often more inexpensive than bell peppers have been. This is an easy side dish to serve with some quinoa. This recipe calls for capers, but if you don’t like them, use pecans or almonds for a different texture and taste.
edible gardens Balsamic Reduction (Rosemary and Garlic, or Classic)
1 cup olive oil
2 small eggplant (about 8 oz. each), trimmed and sliced 1⁄3“-thick crosswise
Kosher salt and freshly ground black pepper, to taste
2 tbsp. capers
4 basil leaves, thinly sliced
Heat half the 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 Balsamic Reduction; garnish with (optional) capers and fresh basil.
Penticton Farmers Market is ON! Every Saturday in Downtown Penticton.
Don’t let the construction get in your way !
See you then at our usual booth. Our favourite time of year to see all our loyal customers again! YAY!