Balsamic Egg Plant and Spinach Saute

Submitted by CP Camper

"This dish is a little different and results in a sweet and savory combination that even the most finicky eater will love. Our two year old scarfed it down."

 

• Ready In: 45mins
• Ingredients: 12
• 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

1. Heat Olive Oil in skillet over medium heat. Add celery and saute until fragrant. Add Green Onion and sugar and cook 1 minute.
2. Peel Eggplant and slice into 1/4 inch medallions.
3. Add Eggplant and cook until bottom begins to change color and soften about 3 minutes.
4. Flip Eggplant and add Balsamic, Onion Powder, Five Spice, and Garlic Powder.
5. Cook covered for 15 minutes stiring occasionally. The Eggplant should darken and begin to soften considerably.
6. Add Spinach, Salt and Pepper and cook uncovered until spinach is wilted.

Reviews

[surryflores]

The flavor was really good. I overcooked the eggplant. I always overcook the eggplant! It was dark and mushy. If I ever learn the secret to eggplant, this will definitely be a favorite. I could also see myself modifying the recipe to only include the spinach. Flavor was excellent.

 

[SarasotaCook]

This was an interesting recipe. Overall the flavor was very nice. I made this in two batches as I always do when I try and rate a recipe. I made a couple of changes the second time around which I think really worked better.<br/><br/>I didn't add the scallions as early as the recipe states. I added them when I added the eggplant. Also, the egg plant I diced vs medallions which to me just didn't work and I didn't use any onion powder and used fresh garlic. Overall it was a very nice recipe. I'm thinking a little red pepper may be nice. It needed a bit of a kick I think.<br/>But thanks for a unique recipe.<br/>Made for PAC 2011