Eggplant au Poivre

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

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