Pan-fried eggplant with balsamic, basil and capers

Sweet, mild eggplant pairs with briny capers, floral basil, and a drizzle of balsamic reduction. Beautiful combination.

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Serves 4
1/2 cup balsamic vinegar
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

Simmer the vinegar over medium heat in a 1-qt saucepan until reduced to a thick syrup, about 15 minutes.
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 balsamic.
Garnish with capers and basil.

Oil free orange balsamic dressing

This is worth having in your repertoire of salad dressings as it has NO oil at all and you don’t miss it.

Makes abut 1 cup

1/2 cup freshly squeezed orange juice
1/2 cup good balsamic vinegar
1 tbsp finely minced garlic
1/4 tsp freshly ground black pepper
2 tbsp sugar
1 tbsp finely minced orange zest
Salt to taste (optional)

In a small bowl, combine all the ingredients.
Cover and refrigerate until ready to use.
Whisk before serving

12 calories per tbsp!


Roasted red onions with butter, honey,thyme and balsamic vinegar

My son, Oliver found this recipe, made it and adored it. It’s rich but low calorie (ish) and very moreish.

Serves 6

6 tbsp butter
3 tbsp balsamic vinegar
1/2 cup honey
1/2 bunch fresh thyme
salt and freshly ground black pepper
4 red onions, quartered

Preheat the oven to 350F

Combine the butter, honey, thyme, salt and pepper in a small saucepan over medium heat.
Bring to a simmer and cook for 1 minute to reduce slightly.
Place the onions in a single layer in a baking pan.
Drizzle the butter/vinegar mixture over and roast until soft and slightly caramelized, about 45 to 60 mins (or more if necessary)