Sweet and Spicy Eggplant

Our last harvest from our garden was this week and we had the surprise of four beautiful, large Asian eggplant. These eggplant have much thinner skins and smaller softer seeds than the traditional European eggplant. 

We went to a Chinese restaurant last year that served an awesome eggplant dish and this is my attempt to emulate it. I think it worked out really well. So well in fact that my husband who sometimes plays along, but I am pretty sure has an eggplant aversion, put more on his plate after the first bite. (one more point for the vegetable team) This dish is delicious, hearty, sweet and spicy. It can be used as a side, served over rice or noodles or just eaten by itself.

One key ingredient for this dish is Trader Joes Sweet Chili Sauce. It is an excellent sauce that we use for other Asian-inspired dishes and the boys love to dip spring rolls in it.

Sweet and Spicy Eggplant

4 Asian eggplants, halved and sliced into 1-inch pieces

1 medium onion, diced

1/3 cup chili sauce

pinch of Chinese 5-spice

2 tbsp apple cider vinegar

2 tbsp chopped fresh cilantro

1. Heat a heavy bottomed saucepan over medium heat. Add the chopped onion and lightly salt. Cook about two minutes. 

2. Add the eggplant to the pot. Saute about three minutes with the onions. Add the vinegar, sauce and 5-spice, and stir. Cover, reduce heat to low and cook covered for 35-40 minutes or until the eggplant is soft and the sauce is very thick. Serve sprinkled with cilantro.