Initially prepared for the white eggplant experiment this sauce is fast, easy, and quite respectable in taste. It could accompany fish, eggs,.. almost anything. The quantities below are only suggested as the ratio between all the components – i’d say feel free to express bias your own way.
Here the sauce supports grilled eggplant:
- 125ml finely chopped shallots
- one large or two small cloves of garlic, minced or chopped finely
- good handful of capers. I used the large ones i chopped, but you can go with any kind
- lemon juice (perhaps 50 ml)
- balsamic vinegar (start with 25 ml)
- chopped fresh Italian parsley
- chopped fresh basil – balance between basil and parsley is really up to taste. When i had no fresh basil in hand i settled for parsley only and did not regret it..
- Capers, lemon juice, balsamic vinegar, parsley, basil and a tablespoon of olive oil can be blended together for a smooth edition of the sauce. Otherwise just keep them together for a chunky style.
- Heat a tablespoon of olive on a flat pan, add onions and saute them for a brief time (eliminate the raw onion).
- Add garlic and saute the combination for a minute or so.
- Add caper/lime mixture, warm up, and serve immediately.