I promised in my last post that this post would come on Saturday. I lied. I’m sorry!
The reason the post is so late is because I ended up creating two different recipes for eggplant pita sandwiches and not at all because I got invited to a party Saturday night.
Both recipes work very well stuffed in a pita. One involves marination and then frying and the other sauteeing and using a special sauce. Today I’m gonna share the first eggplant pita sandwich recipe. Later in the week I’ll share the other one plus the recipe for the special eggplant sauce. I love eggplant, do you?
What you’ll need:
- 1 Chinese eggplant for every 2 people served
- 1 tsp Chinese 5 spice blend
- 2 tbs Sweet soy sauce if possible (or regular)
- 1 tbs canola oil
How to make it:
Dice the eggplant and marinate it in the sweet soy sauce and Chinese five spice blend for as long as possible but for at least 20 minutes. Overnight is the most delicious. The eggplant soaks up so much wonderful flavor!
Heat 1 tablespoon of canola oil in a skillet or frying pan and then add the marinated eggplant. Fry them until they are tender a bit browned. It is likely that the browning will look a bit black because of the marinade. Once they are done stuff them in a pita and enjoy as a delicious sandwich.
I actually over cooked my eggplant a little. Don’t do that!!!
What’s your favorite eggplant recipe? Did you know eggplant is a fruit? It’s a fruit in what family?
I know the answers but I’m not going to reveal them until I reveal my next eggplant sandwich recipe.