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Baby Eggplant with Asian Vinaigrette

I had gone to the Farmer’s Market in Winter Park and saw these beautiful baby eggplants. Once they are cooked, they are tender and have a rich, complex flavor when combined with the Asian Vinaigrette. Five Spice Powder which is made of a blend of ground star anise, cloves, cinnamon, ginger and fennel seeds, gives the dish a warm, yet exotic flavor.

Photography by Heaven on Hearth

1 pound baby eggplant
2 tablespoons peanut oil
1 shallot, finely sliced
1/8 teaspoon salt
3 stalks scallion, finely sliced
For the Asian Vinaigrette
2 tablespoons soy sauce
1 teaspoon Dijon mustard
¼ teaspoon five spice powder
4 tablespoons peanut oil
½ teaspoon freshly grated ginger (1 inch piece of ginger)
Mix 2 tablespoons soy sauce, 1 teaspoon Dijon mustard, ¼ teaspoon five spice powder and ½ teaspoon freshly grated ginger (1 inch piece of ginger). Once well blended stream in 4 tablespoons peanut oil until you have an emulsion.
Cutting the Eggplant Lengthwise in Quarters
Because the eggplant is so small, I cut them lengthwise in quarters. Heat a skillet over medium high heat. Once heated, add two tablespoons of peanut oil. 
Eggplant with Shallots
Throw the eggplant into the skillet and toss occasionally for 1 minute before adding 1 finely sliced shallot and sprinkle with 1/8 teaspoon of salt. Keep tossing occasionally for another 4 minutes.
Take the skillet off the heat, spoon the eggplant into a serving dish then pour the vinaigrette over the eggplant, add the sliced scallion and toss.
Baby Eggplant with Asian Vinaigrette
This serves for 4. VoilĂ . This goes well with grilled meats.

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