Spicy Glazed EggplantSubmitted by: KLWOZNIAK
IntroductionAdapted from Gourmet, May 2008 Adapted from Gourmet, May 2008
1 1/4 pounds Asian eggplants (about 4), trimmed, halved lengthwise, and cut diagonally into 1 1/2-inch pieces
1 Tbsp rice wine vinegar
2 tablespoons low sodium soy sauce
1/2 teaspoon finely grated peeled ginger (use a Microplane)
1/8 teaspoon Japanese seven-spice powder (sometimes labeled "shichimi togarashi"), or to taste (I used chinese 5-spice powder)
1 tablespoon canola oil
1 tablespoon finely chopped chives
Stir together rice wine vinegar, soy sauce, ginger, and seven-spice powder.
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté eggplant until browned, about 8 minutes. Stir in seasoning mixture and cook, gently stirring and turning frequently, until sauce becomes a glaze and eggplant is browned and tender, about 1 minute.
Serve hot or at room temperature, sprinkled with chives.
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user KLWOZNIAK.