Balsamic Egg Plant and Spinach Saute |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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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. 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.
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