#RoastedEggplant

20250430 #breakfastdiary 1387, 14°C/partly cloudy, 20 min/exercise (M) "Savory" is a word often used to describe food flavor, translated into Korean as "salty," "nutty," or "rich in flavor." None of those translations quite land perfectly, though. While trying to figure out how to describe the incredible flavor of capers roasted in olive oil, it hit me — this is exactly when you'd use "savory." Crispy and savory fried capers. So today's breakfast — roasted, or should I say fried — today's twist is this about 793kcal #roastedeggplant, served with these capers and creamy burrata cheese

2 eggplants, 1/4 cup capers, olive oil, burrata cheese, (dressing) parsley, basil, minced garlic, red pepper flakes, lemon juice, salt, pepper

1. Pat the capers (1/4 cup) dry so they don't splatter when cooking. Heat olive oil in a pan, and once the oil is hot, fry the capers slowly over low heat. Remove the capers and let the oil cool — it'll go into the dressing. 2. Cut the eggplant into 1.5cm-thick slices, brush with olive oil, and sear in a pan for about 5 minutes. 3. To the oil from step 1, add parsley, basil, minced garlic, red pepper flakes, lemon juice, salt, and pepper, and mix. 4. Add the seared eggplant, pour over the dressing from step 3, and let marinate for at least 5 minutes. 5. Plate the marinated eggplant with burrata cheese, olive oil, and pepper pepper pepper

Inspired by @nytcooking