Sauteed Eggplant With Balsamic Vinegar Recipes

BALSAMIC EGG PLANT AND SPINACH SAUTE

Balsamic Egg Plant and Spinach Saute image

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.

Provided by CP Camper

Categories Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

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

Steps:

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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