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1
Place the sesame seeds, ginger, garlic, hoisin sauce, honey and Chinese five spice in a large plastic bag. Place the chicken in the bag and massage the marinade all over the chicken. Close the bag tightly around the chicken and refrigerate for at least 2 hours or overnight to marinate.
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2
Preheat the oven to 350u00b0F.
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3
Place eggplant in large baking pan; drizzle with the oil and toss to coat eggplant. Move the eggplant to the sides and place the chicken in the center, breast-side down. Reserve any remaining marinade for basting.
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4
Roast for 45 mins. Turn the chicken, breast-side up, and eggplant. Baste the chicken with the reserved marinade and pan juices. Roast for 45 mins, basting once during cooking. If over-browning, cover pan loosely with foil.
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5
Transfer the chicken and eggplant to separate dishes. Cover chicken with foil and let rest in a warm place for 10 mins.
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6
Pour the pan juices from the pan into a small bowl. Skim the fat from the surface of the pan juices. Return the pan juices to the baking pan with the vinegar and sugar; stir until the sugar dissolves. Bring to a boil. Add eggplant and cook, stirring, for 1-2 mins or until the eggplant is well coated. Serve chicken with eggplant. Sprinkle with green onions.
