I look to local chef Ilene Rouamvongsor for ideas for that Japanese eggplant. Ilene’s Sticky Five Spice Eggplant is easy and quick. She prepared it for a demo at the Decatur Farmers Market and maybe you can relate to the headnote from the market manager: “Eggplants, admittedly, can be hit or miss for me. It’s funny how you can dislike or love the same vegetable, depending on how it’s made! Maybe you feel the same way about eggplants or other vegetables? That’s why I encourage you to explore the many sides of something you may dislike forever – you never know until you try! Here is one of the easiest and most favorite ways to cook eggplants – sautéed garlicky Asian eggplants in a sticky 5-spice soy sauce. These eggplants were sitting in my fridge for a while, but if you cook it the day of or within a couple of days of buying, you’ll find that these eggplants’ purple color can remain vibrant when cooked in this recipe.” ~Conne
Ingredients:
Eggplant Salt 3 tablespoons soy sauce or tamari 1 teaspoon unseasoned rice vinegar 1 tablespoon light brown sugar 1 1/2 teaspoons five spice powder Neutral oil Potato or corn starch Garlic
Preparation:
Cut the caps off the eggplant and cut (with peel on) into 1-inch cubes. Toss eggplant with salt and let sit 10 minutes. Rinse and pat dry.
Make the sauce by combining soy sauce, vinegar, sugar and five spice powder. Stir and set aside.
Heat a little oil in a large skillet. Toss cubes in potato starch and add to skillet.
Smash as many peeled garlic cloves as you like and add them to the eggplant. Cook over medium-high heat until eggplant and garlic turn golden. Turn heat to low and add sauce. Cook until sauce thickens and remove from heat. Serve right away!