Balsamic Egg Plant and Spinach Saute
- Reviews 2
Ready In: 45 mins
Serves: 6
Ingredients
- 1⁄2 cup celery, chopped
- 1⁄4 cup green onion, chopped
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 2 cups small eggplants
- 3 cups fresh spinach
- 1 tablespoon sugar
- 1⁄4 tablespoon onion powder
- 1⁄2 teaspoon five-spice powder
- 1⁄2 teaspoon kosher salt
- 1⁄4 teaspoon pepper
- 1⁄2 teaspoon garlic powder
Directions
- Heat Olive Oil in skillet over medium heat. Add celery and saute until fragrant. Add Green Onion and sugar and cook 1 minute.
- Peel Eggplant and slice into 1/4 inch medallions.
- Add Eggplant and cook until bottom begins to change color and soften about 3 minutes.
- Flip Eggplant and add Balsamic, Onion Powder, Five Spice, and Garlic Powder.
- Cook covered for 15 minutes stiring occasionally. The Eggplant should darken and begin to soften considerably.
- Add Spinach, Salt and Pepper and cook uncovered until spinach is wilted.
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