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. Voilà. This goes well with grilled meats.