Last Bite: Chinese Five Spice Eggplant

We've been craving eggplant something fierce this week, and this photo certainly doesn't help.

This dish was made just by frying slices of eggplant in oil (eggplant soaks up oil like nothing else!) and seasoning with Chinese Five Spice powder, parsley, and caramelized onions. Yum!

Have you been cooking with eggplant?

• Chinese Five Spice Eggplant

(Image: Flickr member biskuit licensed for use under Creative Commons)

Comments (2)

i just bought some yesterday and haven't decided what to do with it yet!

posted by Joan in SB on April 2nd 2009 at 12:01am
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Are there any techniques for keeping the eggplant from soaking up so much oil?

I love to saute Chinese eggplant, but it's rather astonishing how it just becomes an oil sponge.

I wonder if searing it over very high heat before sauteing would make it less absorbent.

Any tips?

posted by heather77 on April 2nd 2009 at 10:23am
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