Himalayan Pink Salt Peanut Butter Eggplant Caponata

January 10, 2020
Himalayan Pink Salt Peanut Butter Eggplant Caponata
  • 1 small onion
  • 1 tbsp butter
  • 1 small eggplant
  • 2 tbsp balsamic vinegar
  • Purdys Himalayan Pink Salt Peanut Butter pieces
  • 2 tbsp crumbled feta (for garnish)
  • Handful of basil leaves (for garnish)
  • Crostini
  1. Finely dice onion.
  2. In pan over medium-high heat, sauté onion in butter until translucent and starting to caramelize.
  3. Dice eggplant into 1 inch cubes. Add to pan and sauté until tender.
  4. Add balsamic vinegar and Himalayan Pink Salt Peanut Butter pieces, stir until eggplant and onions are coated.
  5. Chiffonade the basil leaves by stacking them together, rolling tightly and slicing them into thin ribbons.
  6. Serve caponata on crostini and garnish with feta and basil.