Sweet Soy & Chinese 5 Spice Glazed Eggplants

Ingredients

3 Lebanese Eggplants, halved ⁠

1 shallot, finely diced ⁠

1 long red chilli, finely diced ⁠

1 clove garlic, diced ⁠

½ tsp Chinese 5 Spice ⁠

1 tbsp Leaf brown sugar ⁠

1 tbsp Black Vinegar ⁠

2 tbsp sweet soy/kecap manis ⁠

Salt⁠

Oil ⁠

Method:

Start by slicing the eggplant halves in a crosshatch pattern and sprinkling them with salt to draw out excess moisture. Set aside for 15 minutes, then pat dry with paper towel.⁠

Heat a splash of oil in a frying pan and place the eggplant halves cut-side down. Cook until the flesh is evenly golden and caramelised, then flip and fry for another minute. Transfer to a plate while you prepare the glaze.⁠

Using the same pan, add shallots, chilli, and garlic. Sauté until soft and fragrant, then stir in Chinese five spice, brown sugar, vinegar, and kecap manis. Let the sauce simmer until it becomes thick and glossy. Return the eggplants to the pan and coat them generously on both sides in the glaze.⁠

Serve topped with coriander, spring onion, and a sprinkle of sesame seeds.⁠

This dish is delicious as a side, or you can bulk it up with rice and a few extras for a hearty veggie bowl.