Balsamic Egg Plant And Spinach Saute Recipe

Name: Balsamic Egg Plant And Spinach Saute
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup celery, chopped; 1/4 cup green onion, chopped; 1 tablespoon olive oil; 1 tablespoon balsamic vinegar; 2 cups small eggplants; 3 cups fresh spinach; 1 tablespoon sugar; 1/4 tablespoon onion powder; 1/2 teaspoon five-spice powder; 1/2 teaspoon kosher salt; 1/4 teaspoon pepper; 1/2 teaspoon garlic powder

Servings: persons

1/2 cup celery, chopped
1/4 cup green onion, chopped
1 tablespoon olive oil
1 tablespoon balsamic vinegar
2 cups small eggplants
3 cups fresh spinach
1 tablespoon sugar
1/4 tablespoon onion powder
1/2 teaspoon five-spice powder
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder

1
Heat Olive Oil in skillet over medium heat. Add celery and saute until fragrant. Add Green Onion and sugar and cook 1 minute.
2
Peel Eggplant and slice into 1/4 inch medallions.
3
Add Eggplant and cook until bottom begins to change color and soften about 3 minutes.
4
Flip Eggplant and add Balsamic, Onion Powder, Five Spice, and Garlic Powder.
5
Cook covered for 15 minutes stiring occasionally. The Eggplant should darken and begin to soften considerably.
6
Add Spinach, Salt and Pepper and cook uncovered until spinach is wilted.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup celery, chopped, 1/4 cup green onion, chopped, 1 tablespoon olive oil, 1 tablespoon balsamic vinegar, and more.

Yes, Balsamic Egg Plant And Spinach Saute falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Balsamic Egg Plant And Spinach Saute

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