Name: Eggplant au Poivre
Prep time: 40 minutes
Total time: 40 minutes
Yield: 4 Servings
Ingredients: 2 large eggplants (about 2 lb.), trimmed, halved lengthwise; Kosher salt; 3 teaspoons freshly cracked black pepper, divided; 5 tablespoons olive oil, divided; 2 lemons, halved; 1 small shallot, minced, divided; 1 medium garlic clove, minced; 1/4 cup brandy; 6 tablespoons vegetable broth; 3 tablespoons chilled unsalted butter; 2 cups fresh spinach leaves; 2 tablespoons capers, drained

Skip to main content

Image may contain Blade Weapon Knife Weaponry Food Steak Animal Seafood Lobster Sea Life and Plant

©Romulo Yanes

Recipe notes

Back to top