A great little Italian side dish.  This works great with grilled eggplant, too! Serves 4 as a side dish.

Eggplant with Capers and Parsley


Eggplant with Capers and Parsley

  • Yield: 4 1x


  • 4 medium Italian eggplant or 6-8 Japanese style (about 2 lbs.)
  • 5 tablespoons extra virgin olive oil
  • ¼ cup fresh parsley, minced
  • 1 tablespoon capers, drained and minced
  • 1 medium clove garlic, minced
  • 1 tablespoon red wine vinegar
  • Salt to taste


  1. Preheat your broiler. Trim the green tops from the eggplants. Slice them lengthwise ¾ inch thick. If using Japanese eggplant, just slice them in half lengthwise.
  2. Lay the slices on a baking sheet. Brush both sides lightly with about 2 Tbs. of the olive oil and season with salt to taste.
  3. Mix together the parsley, capers, garlic, vinegar, and the remaining olive oil. Set aside.
  4. Broil the eggplant, turning once, until lightly browned (about 10 minutes.)
  5. Put the eggplant slices on a large platter, and drizzle the green sauce over them. Serve hot or at room temperature.

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