Salmon and Spicy Chinese Eggplant

IMG_9438Hello there–  Back from a weekend away.  It was just grand, but nice to be home– and back to school.  Funny how 3rd graders miss their teacher when she’s gone.  It was hugs galore this morning!  And I’m back to the kitchen after eating those lovely meals cooked by someone else for 4 days.  So here’s dinner–simple, quick and full of flavor…

2 skinless salmon filets
2 smallish Chinese eggplants, cut in slices
3 to 4 tab. olive oil
garlic salt
2 cloves garlic, minced
1 tab. soy sauce
1 tab. rice wine vinegar
1 tab. Thai sweet chili sauce
1 tab. brown sugar
1/4 to 1/2 tsp. minced ginger*
1 tab. cornstarch
3/4 cup water
1/4 cup cilantro, chopped fine

In a nonstick pan, splash in just a tablespoon or so of olive oil.  Brown the salmon filets, about 3 minutes on each side (depending on how thick they are).  Salt them lightly with garlic salt as they cook.  Remove them from the pan and cover them on a plate to keep them warm.  Then add the rest of the olive oil to the pan and throw in the sliced eggplant.  Cook about 5 minutes, turning it to brown on all sides.  Eggplant really soaks up the oil, so you may want to add a big more.  Sprinkle with garlic salt as it is cooking.  Remove it from the pan and keep warm.  While the eggplant is cooking, in a container with a snug lid, shake together the garlic, soy sauce, vinegar, chili sauce, brown sugar, ginger, cornstarch and water until it’s thoroughly mixed.  Then pour it into the hot pan.  Stir until it thickens, just a couple minutes.  Add the salmon and eggplant back to the pan and warm it a couple minutes before you serve it up.