If you’re looking for a simple, yet flavorful dish that screams Mediterranean goodness, this Eggplant Caponata recipe is a must-try. It’s vibrant, zesty, and perfect for a light appetizer or as a side to your main course. Best of all? It’s incredibly easy to make!
Ingredients:
1 eggplant
2 oz chopped green onion
2 oz minced garlic
10 halved cherry tomatoes
Ground black pepper (to taste)
1/2 cucumber, cubed
0.5 oz lemon zest
1 tsp lemon juice
4 tbsp olive oil
1 oz capers
1 oz chopped parsley
Instructions:
Roast the Eggplant. Preheat your oven to 375°F. Place your whole eggplant on a baking tray and roast for 10 minutes, or until it’s soft and slightly golden. Alternatively, if you're short on time, you can sauté the eggplant in a hot pan with a bit of olive oil until it turns brown and tender.
Prep the Veggies. While your eggplant is roasting or sautéing, get chopping! Cut your cucumber into cubes, halve those juicy cherry tomatoes, and finely chop the green onions, garlic, and parsley.
Mix It Up. Once your eggplant is cooked and cooled, chop it into bite-sized pieces and add it to a large bowl with the cucumber, cherry tomatoes, garlic, and green onion.
Add the Flavor. Drizzle 4 tablespoons of olive oil over the mixture, add the capers, lemon zest, and a dash of ground black pepper to taste. Squeeze in that fresh lemon juice for a bright citrusy punch. Gently fold everything together to combine.
Garnish and Serve. Top off your dish with freshly chopped parsley and serve your Eggplant Caponata with toasted baguette slices for the ultimate crunchy pairing.
Enjoy!
This Eggplant Caponata is deliciously served warm or at room temperature and is perfect for a light snack or even a spread for your next gathering. Bon appétit!
All produce is provided by Better Options Farms and bread is freshly baked by 2 Bruhz Bakery.
Commenti