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Sautéed Chinese Eggplant with Chorizo, Sesame Seeds & Asian Vinaigrette



4 Large Chinese Eggplants, cut in half & sliced
4 Large Chinese Eggplants, sliced & marinated in sunflower oil*
1 Tbsp. Sesame Seeds
1 Tbsp. fresh, chopped Thyme
1 Cup Grape Tomatoes
4 Pieces of Chorizo, diced
2 Tbsp. Chopped Garlic
½ Cup Wilson Farm Asian Vinaigrette
1.5 Cups Sunflower Oil
1 Fluid oz. Rice Vinegar


*Marinated Chinese Eggplant: Lightly sauté the sliced Chinese Eggplant.
Season with salt, pepper & chopped, fresh thyme. Deglaze with a sprinkle
of rice vinegar. Put into a bowl and cover with sunflower oil & let marinate for
two-three days prior to making recipe.

Drain the marinated Chinese Eggplant, keeping the oil separate. Let drain
15 minutes, until thoroughly drained.

Warm a pan & sprinkle with marinated oil. Add chopped garlic and diced
Chorizo. Sauté, then add Chinese Eggplant. Sauté for five minutes
(if Chinese Eggplant dries, add more oil to sauté). Add sesame seeds plus
the drained marinated eggplant. Sauté for an additional 2-3minutes.
Add grape tomatoes. Sauté for another minute.

Dress in a plate & sprinkle with Asian Vinaigrette.

Can be served as a side with fish or grilled meat, or as a vegetable plate
(minus the Chorizo), or on top of an arugula salad.