Pan Seared Zucchini with edible gardens Balsamic Reduction

balsamic

SERVES 4

Ingredients

edible gardens Balsamic Reduction (Rosemary and Garlic, or Classic)
1 cup olive oil
2 small eggplant (about 8 oz. each), trimmed and sliced 13“-thick crosswise
Kosher salt and freshly ground black pepper, to taste
2 tbsp. capers
4 basil leaves, thinly sliced

Instructions

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.

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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!

 

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