5large shallots or 2 large onions - sliced roughly
4scallions - chopped roughly
1tablespoonfinely chopped ginger or 1 teaspoon grated
4eggplants - sliced or diced (the fat ones, sliced and quartered)
1teaspoonfive spice powder or baharat - (cinnamon, cloves, fennel, star anise, and Szechuan peppercorns)
1tablespoonChinese black vinegar or balsamic vinegar
1tablespoonsoy sauce
Instructions
Warm the oil in a medium Dutch oven (or another heat proof pot) over high heat. Add the shallots, scallions and ginger and fry for 2-3 minutes, mixing occasionally. Add the 5 spice blend and mix. Add the eggplants and mix. Sprinkle salt and cook for 2-3 minutes. Add ½ cup water, black vinegar and soy sauce and bring to a boil. Lower the heat to medium-low and cover the pot. Cook for 20 minutes.
Preheat the oven to 400°F/200°C. Uncover the pot, check and add salt if necessary, then roast until the eggplants are extremely tender and caramelized, about 25-30 minutes. Serve as a side or over jasmine or basmati rice for light dinner.