Five Spice Eggplant
Serve these sweet and savory eggplant bites on individual skewers as an appetizer or on top of jasmine rice as a main course.
1 lb. Baby Japanese eggplants, trimmed and halved lengthwise
2 teaspoons Chinese five-spice powder
1/2 teaspoon salt
1 tablespoon vegetable oil
1 tablespoon soy sauce
1 tablespoon honey
2 green onion, finely sliced (reserve about 1 tablespoon for garnish)
2 teaspoons finely diced, seeded red Fresno pepper
In a bowl, toss together baby Japanese eggplants and five-spice powder and salt. In a small saute pan, heat oil over medium heat, then add the eggplants. Saute for a 2-3 minutes, then add soy sauce and honey and continue to cook another minute. Season to taste. Turn off the heat and stir in green onion and 1 teaspoon red Fresno pepper. Serve warm, garnish with green onion and Fresno pepper. Enjoy with steamed rice as a main course, or serve individual eggplant slices on a toothpick as appetizer.